Scaloppine al Marsala

Ingredients

Veal cutlets

1 pound, thinly sliced

All-purpose flour

1/2 cup, for dredging

Olive oil

2 tablespoons

Unsalted butter

2 tablespoons

Marsala wine

1 cup

Chicken broth

1/2 cup

Lemon

1, juiced

Salt

to taste

Pepper

to taste

Instructions

1. Begin by seasoning the veal cutlets with salt and pepper on both sides. Dredge each cutlet in flour, shaking off any excess.
2. In a large skillet, heat the olive oil and butter over medium heat until melted and shimmering.
3. Add the veal cutlets to the skillet in a single layer. Cook for about 2-3 minutes on each side, until they are golden brown. Remove the veal from the skillet and set aside on a warm plate.
4. Pour the Marsala wine into the skillet and bring it to a vigorous boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which will flavor the sauce.
5. Once the wine has reduced slightly, add the chicken broth and lemon juice, stirring to combine.
6. Return the veal cutlets to the skillet and simmer for an additional 2-3 minutes, allowing the sauce to thicken slightly and the veal to finish cooking through.
7. Serve the Scaloppine al Marsala hot, drizzled with the rich sauce and garnished with a slice of lemon if desired.