1 1/2 pounds veal scallops, sliced 3/8 inch
thick and pounded to 1/4"
Salt
Freshly ground black pepper
Flour
2 tablespoons butter
3 tablespoons olive oil
1/2 cup dry Marsala wine
1/2 cup chicken or beef stock
2 tablespoons soft butter

Season the veal with the salt and pepper, then dip in flour and shake off all the excess. In a heavy skillet, melt 2 tablespoons of butter with the 3 tablespoons of olive oil over a medium heat. When the foam subsides, add veal scallops, 3 or 4 at a time, and brown on each side. After browning transfer to platter and keep warm. Pour off most of the fat from the skillet. Add Marsala and 1/4 cup of stock. Bring to a boil, scraping up any browned fragments. Return the veal to the skillet, cover and simmer over low heat for 10 to 15 minutes, turning veal once or twice. To serve, remove veal to heated platter. Add 1/4 cup of stock to skillet and bring to boil. When sauce has reduced considerably, taste it for seasoning. Remove pan from heat and stir in 2 tablespoons of butter and pour sauce over scallops.

Recipe submitted by Cherie