Veal Scallopine Alla Marsala

4 tb Butter
4 tb Olive oil
1 lb Veal scallops
Juice of one lemon
3/4 c Marsala wine
Salt and pepper
Thyme sprigs

Very lightly coat each scallop with flour. In a large skillet heat butter with oil until very hot but not smoking. Quickly brown veal on both sides Lower heat to medium and add lemon juice and Marsala. Simmer veal another 4-5 minutes. Sprinkle with salt and pepper and serve immediately. Garnish wiht thyme sprigs.

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