Veal Scaloppine in Marsala Sauce

Prepare the veal by placing it between two sheets of heavy plastic on a stable, flat surface. Use a meat mallet to pound the veal to an even 1/4-inch thickness, focusing on the smooth side of the mallet. Gently pat the veal dry with a paper towel to remove excess moisture and then lightly dust both sides of the veal with flour for added texture.

Heat a substantial amount of butter mixed with olive oil in a large, deep skillet over medium heat until it begins to bubble and foam. Carefully add the veal to the skillet, cooking for 3-4 minutes on each side until it develops a rich brown color. Sprinkle the veal with salt to enhance its flavor.

Transfer the cooked veal to a clean plate and cover it with aluminum foil to keep it warm and retain its moisture.

In the same skillet, pour in a generous amount of Marsala wine. Use a spatula to scrape up any browned residue from the bottom of the skillet, stirring constantly for about 2 minutes.

In a separate, small bowl, combine water and cornstarch. Stir the mixture until the cornstarch dissolves completely, creating a smooth paste. Gradually add this mixture to the Marsala wine in the skillet, stirring continuously until the sauce thickens, approximately 5 minutes.

Return the veal to the skillet and cook for an additional minute, ensuring it's heated through. Remove the skillet from heat and serve the veal topped with the rich, savory sauce