Veal Scaloppine alla Marsala

Procedure

1. Lightly flatten each piece of veal with a meat mallet. Do not pound hard, or you may tear the meat.
2. Dry the meat, season it with salt and pepper, and dredge it in flour. Shake off excess. (Do not do this step until immediately before cooking.)
3. Heat the oil in a large sauté pan until very hot. Add the veal and sauté over high heat j