SCALOPPINE DI VITELLO AL MARSALA (with marsala, for four)
3 tablespoons vegetable oil
1 pound veal scaloppine very thinly sliced and pounded flat
½ teaspoon salt
freshly ground black pepper, 5 or 6 twists of the mill
½ cup dry marsala
3 tablespoons butter
1. Heat the oil over medium heat in a heavy skillet.
2. When the oil is hot, slip the scalopine into the pan and quickly brown them on both sides, which should take about 1 minute on each side if the oil is hot enough. (If you can’t get all of them into the skillet at one time, do them a few at a time). Transfer the browned veal to a warm platter and season with salt and pepper.
3. Tip the skillet and draw off most of the fat with a spoon. Turn the heat to high, add the marsala and boil briskly, scraping and loosening the cooking residue stuck to the pan. Add the butter and any juices that have accumulated on the scaloppine platter. When the sauce thickens, turn the heat down to low and add the scaloppine, turning and basting them with the sauce once or twice. Transfer the meat to a warm platter and serve immediately.
adapted from Marcella Hazan, The Classic Italian Cookbook