4veal scaloppine4 large pounded thin veal scaloppine
1tbspunsalted butter1 tablespoons unsalted butter
1tbspolive oil1 tablespoon olive oil
1garlic1 smashed garlic clove
1cupmarsala3/4 to 1 cup dry marsala
Preheat oven at 200°. As soon as the oven reaches the needed temperature turn off.
In a large skillet over medium low heat, add the olive oil and butter with the smashed garlic. As soon as the garlic turns a light golden color, remove the garlic from the skillet and discard.
Add the veal scaloppine to the skillet, making sure that the skillet is not over crowded and season with salt and pepper.
Cook 1 -2 minutes per side. Remove the veal scaloppine and place them on a cookie sheet.
Place in the warm oven.. Repeat with the remaining scaloppine.
When all the scaloppine are done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat scraping any bits on the pan. Add a teaspoon of flour and butter. Blend well together.
Return the scaloppine to the skillet and cook turning them for another 1 minute.