Sautéed Heart Scaloppine

• 2 veal hearts or 6 lamb hearts
• 2 tablespoons pure olive oil

Trim the hearts of blood vessels and ligaments and cut into ⅛-inch-thick slivers.

Heat the oil in a heavy-bottomed skillet, add the heart slivers, and stir-fry over high heat 2 to 3 minutes. Remove to a platter and keep warm. Add the shallots to the pan and stir-fry 1 minute. Off the heat, add the broth, meat extract, garlic, and parsley. Return the meat to the pan, season with salt and