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VEAL MARSALA

List of Ingredients






1 pound veal scaloppine slices (8 to 12), pounded to slightly less
than 1/4-inch thick
Salt and pepper, to taste
1/2 cup flour
1 tablespoon olive oil
3 tablespoons unsalted butter, softened, divided
2/3 cup dry Marsala
2 tablespoons chopped fresh parsley



Recipe



Season scaloppine slices with salt and pepper.

Dredge in flour. Shake off excess.

Heat a large skillet over high heat with olive oil and 1 tablespoon
unsalted butter.

Cook scaloppine in batches, being careful not to crowd the pan. Brown
quickly, 30 to 60 seconds each side. Remove to a platter and keep
warm until all the scaloppine pieces are cooked.

Add Marsala to the pan. Bring to a boil, scraping up the browned bits
with a wooden spoon.

Reduce the heat and simmer until cooked down to about 1/2 cup. Whisk
in 2 tablespoons softened butter. Continue to simmer until the sauce
becomes thicker. Return veal to the pan along with parsley; simmer
meat in the sauce so that it warms through, about 1 minute.

Remove from the heat; serve immediately.

Makes 4 servings.