GETTING READY

1. In a dish, season the escalopes of veal with salt and pepper.

2. Dip in flour and vigorously shake off the excess.

MAKING

3. Take a large, heavy pan, and melt 1 oz. of butter with the 2 1/2 tablespoons of oil in it, over moderate heat.

4. Allow the foam to subside. Add escalopes, 3 or 4 at a time.

5. Cook for about 3 minutes on each side, or until they become brown.

6. In a plate transfer the veal from pan, after they are browned.

7. Pour off most of the fat from the pan, leaving a thin film on the bottom.

8. In pan, add the Marsala and 3 tablespoons of chicken or beef stock.

9. Place the pan on heat, and allow the liquid to boil briskly over a high heat for 1 to 2 minutes.

10. Scrape in any browned fragments clinging to the bottom and sides of the pan.

11. Return the veal to the pan, and cover it with a lid.

12. Simmer over a low heat for 10 to 15 minutes, basting the veal now and then with the pan juices.

13. Take a heated dish and transfer the escalopes to it.

14. In the pan, add 3 tablespoons of stock to the sauce remaining.

15. Boil briskly. Scrape in the browned bits sticking to the bottom and sides of the pan.

16. Cook until the sauce reduces considerably.

17. Taste the seasoning when sauce reduces.

18. Remove the pan from the heat.

FINALIZING

19. Stir in 1 oz. of soft butter and pour the sauce over the escalopes.

SERVING

20. Serve Scaloppini Al Marsala immediately.