Sometimes called veal Marsala, this is the classic Italian dish made with thinly sliced veal scaloppine. A recipe typical of Sicily, where the best Marsala comes from. Serve with plenty of bread to mop up the sauce.
Place veal between 2 sheets of heavy plastic on a solid, level surface; pound to 1/4-inch thickness with the smooth side of a meat mallet. Pat dry with a paper towel and dust with flour on both sides.
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Melt butter with olive oil in a large skillet over medium heat until it starts to foam. Add veal; cook until browned, 3 to 4 minutes per side. Season with salt. Transfer veal to a plate. Cover with aluminum foil to keep warm.
Pour Marsala wine into the same skillet. Stir to scrape up browned bits from the bottom of the skillet, about 2 minutes.
Stir water and cornstarch together in a small bowl until cornstarch dissolves. Stir into the Marsala wine in the skillet. Season with salt and pepper. Cook until sauce thickens, about 5 minutes.
Return veal to the skillet; cook until heated through, about 1 minute. Remove from heat and serve topped with sauce.
283.12 calories; 22.09 g protein; 9.03 g carbohydrates; 0.12 g dietary-fiber; 2.41 g sugars; 13.45 g fat; 5.32 g saturated-fat; 119.55 mg cholesterol; 177.43 IU vitamin-a-iu; 7.79 mg niacin-equivalents; 0.17 mg vitamin-b6; 0 mg vitamin-c; 17.26 mcg folate; 32.11 mg calcium; 1.24 mg iron; 22.61 mg magnesium; 235.91 mg potassium; 150.24 mg sodium; 0.07 mg thiamin; 121.05 calories-from-fat; 12 percent-of-calories-from-carbs; 43 percent-of-calories-from-fat; 31 percent-of-calories-from-protein; 17 percent-of-calories-from-sat-fat