Chicken or Veal Marsala

1-1/2 lbs. boneless veal cutlets for scallopini OR 2 lbs. boneless chicken breast cutlets

salt

white pepper

all purpose flour

3 1/2 T. olive oil

3 1/2 T. butter

1/2 cup dry Marsala Wine

3 T. finely chopped parsley

Trim any fat and sinews from meat and pound until almost paper thin for veal, less than 1/4 inch thick for chicken (which is more brittle) Sprinkle both sides liberally with salt and pepper and lightly with flour; pat down.

Heat butter and olive oil on "high" in a large, heavy skillet. When hot, add cutlets and sauté until lightly browned on both sides. Remove from pan.

Add half the wine to the pan, scraping bottom and sides of pan well to deglaze (use a spatula). Cook a couple of minutes, stirring until sauce is greatly reduced, then add the other half of the wine. Continue cooking a moment or two, stirring; taste and add a little extra wine if you wish. Return meat to pan, turning and rearranging so meat becomes hot through.

Arrange meat on platter with sauce over it, garnished with the chopped parsley. Good with rice, buttered pasta or boiled potatoes.