Veal Scaloppine with Marsala
Carefully thin the scaloppini with a meat pounder, bringing it down flat and sliding it, in one continuous motion, from the center outwards. Repeat the operation, stretching the slice in all directions until it is evenly thin throughout.
Put the oil and 1 Tbsp butter in a skillet and turn on the heat to medium high.
When the fat is hot, dredge both sides of the scaloppine in flour, shake off excess flour, and slip the meat into the pan. Brown them quickly on both sides, about half a minute per side if the oil and butter are hot enough. Transfer them to a warm plate, using a slotted spoon or spatula, and sprinkle with salt and pepper. (If the scaloppine don’t all fit into the pan at one time without overlapping, do them in batches, but dredge each batch in flour just before slipping the meat into the pan; otherwise the flour will become soggy and make it impossible to achieve a crisp surface.)
Turn the heat on to high, add the Marsala, and while it boils down, scrape loose with a wooden spoon all the browning residues on the bottom and sides. Add the second tablespoon of butter and any juices the scallopine may have shed on the plate*. When the juices in the pan are no longer runny and have the density of sauce, turn the heat down to low, return the scaloppine to the pan, and turn them once or twice to baste them with the pan juices. Turn out the entire contents of the pan onto a warm platter and serve at once.
*If using cream, add it before the meat goes into the pan and while the heat is still high. Stir constantly until the cream is reduced and bound with the juices in the pan into a dense sauce.