Veal Scaloppine A La Marsala - cooking recipe

Ingredients

3 Tbsp. olive oil
1 lb. veal scallops, pounded thin
1/2 c. flour
salt and pepper to taste
1/2 c. Marsala wine
1/2 stick butter

Preparation

Dip the veal scallops in flour and shake off excess.
Brown the veal in heated oil on both sides and remove to a warm platter. Sprinkle with salt and pepper.
Drain most of fat from pan.
Add wine and scrape any residue from bottom of pan.
Return to a boil. Add butter.
When sauce thickens, lower heat and return veal to pan.
Heat through and serve with sauce.
Serves 4.