Directions: |
Directions:Put the oil and butter into a large sauté pan or skillet and heat them up over high heat. As the butter foam begins to subside, dredge the scallopini, one at a time and on both sides, in the flour and put them in the pan. Do not put in any more than will fit without overlapping.
Brown the scallopini quickly on both sides. One minute or so for each side is quite sufficient if they are very thin, and if the cooking fat is hot enough. Try to turn and brown the pieces of meat in the pan in the same order in which you have put them in, so that all the scaloppini with be cooked evenly. When the scaloppini are done, transfer them to a platter large enough to hold them without overlapping. Use more than one platter if necessary. As you take scaloppini out of the pan, replace them with the raw scaloppini that remain, dredging them in flour just before putting them into the pan. When all the meat is done and has been transferred to the platter, turn off the heat under the pan, and season the meat with salt and pepper to taste.
Add the Marsala to the pan, turning the heat on again to high. Scrap the cooking residue loose from the bottom of the pan, stir, and when you see that the Marsala and fat separate, add the cream. Stir constantly over high heat until the cream is bound with the juices in the pan into a thick sauce.
Turn the heat down to medium, and put into the pan all the scaloppini, one at a time, turning each one over in the sauce. Turn off the heat as soon as the last of the scaloppini have been put into the pan. Transfer the scaloppini to a heated serving platter, and pour over them all the sauce from the pan. |
This recipe for Veal Scallopini with Marsala and Cream is from