Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
1 lb very thin veal cutlets
1/2 cp flour
4 tbsp butter
1/2 cp Marsala wine or sherry
1 tsp salt
quick grind black pepper
1 lemon, thinly sliced
1 - Have meat dealer flatten veal or place between 2 or 3 thicknesses of waxed paper and pound with wooden mallet or edge of heavy plate until very
2 - Cut veal into 4 pieces.
3 - Roll lightly in flour.
4 - Heat heavy skillet.
5 - Melt butter.
6 - Brown cutlets quickly, but thoroughly, on both sides
7 - Turn with pancake turner.
8 - Add wine, cover pan.
9 - Simmer over low heat about 5 minutes or until meat is tender.
10 - Season with salt and pepper.
11 - Serve at once on hot platter, garnished with lemon slices.
Makes 4 servings.
When serving veal scaloppine for luncheon or dinner have all vegetables
and other foods on the menu ready to serve as soon as the veal is
done. Scaloppine at its best should be eaten a few minutes after it comes
from the skillet.