- 1 lb (1/8-inch-thick) veal cutlets (also called scallopini)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 1/2 cup dry Marsala wine
- 1/4 cup heavy cream
- 1 teaspoon whole-grain or coarse-grain mustard
- 1/4 cup chopped fresh parsley
- If necessary, gently pound each cutlet between 2 sheets of plastic wrap to 1/8-inch thickness with flat side of a meat pounder or with a rolling pin. Pat dry and season with salt and pepper.
- Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Meanwhile, dredge cutlets in flour, shaking off excess. Sauté cutlets in 2 batches (without crowding) until edges are golden and meat is just cooked through, 1 to 2 minutes per side. Transfer with tongs to a platter and loosely cover with foil to keep warm.
- Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits. Stir in cream and mustard and boil, stirring occasionally, until sauce is slightly thickened, 1 to 2 minutes. Remove from heat and stir in parsley and salt and pepper to taste. Pour sauce over veal.