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Veal Scaloppine With Marsala

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      Title: VEAL SCALOPPINE WITH MARSALA
 Categories: Italian, Meats
      Yield: 2 Servings
 
    1/2 lb Scallopine of veal, cut
           Into 1/4 inch slices
           Flour for dredging
           Salt
           Freshly ground Pepper
      2 tb Butter
      2 tb Olive oil
    1/4 c  Marsala wine
 
  Unless the scaloppine are very small, cut them into pieces measuring
  ab. 3 in. by 3 in or slightly larger. Place them between sheets of
  wax paper and pound lightly to flatten.(use a rolling pin, bottom of
  a heavy skillet, pounder, etc.) Blend flour with salt and pepper to
  taste. Dip the meat into flour to coat lightly. Using a large, heavy
  skillet, heat the butter and oil and when it is very hot but not
  brown, add the meat in one layer. Cook over relatively high heat
  until golden brown on one side. Turn and cook until golden brown on
  the other. The cooking time should be from 4-6 min. Transfer meat to
  a serving platter or two plates and keep warm. To the skillet add the
  wine and stir to dissolve the particles in the pan. Reduce wine
  slightly and pour equal amounts over each serving. Naturally, these
  amts. may be increased to serve more people. For Chicken marsala, I
  don't see why you can't substitute chicken breasts.
 
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