Serves: 4
Total Calories: 130

1/2 cup all-purpose flour
salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound veal cutlets, pounded thin
1/2 cup dry marsala
2 tablespoons freshly grated Parmigiano-Reggiano
Fresh or canned black truffles, very thinly sliced (optional)

1 On a piece of wax paper, stir together the flour and salt and pepper to taste.

2 In a large skillet, melt the butter with the oil over medium heat. Quickly dip the veal in the flour and shake off the excess. Place half the veal slices in the pan and cook until browned on one side, 3 to 4 minutes. Turn the veal and cook until browned, about 3 minutes. Transfer the meat to a serving dish keep warm. Repeat with the remaining veal.

3 Add the Marsala and cook 1 minute, scraping the bottom of the pan. Turn the heat to low. Return the veal slices to the pan and baste them with the juices. Sprinkle the veal with the cheese and arrange the truffle slices on top, if using. Cover the pan and cook 1 minute more. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 130
Calories from Fat: 80

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