Instructions: Serve simply, as in this recipe, or use the following variation:

Have ready:
1 pound veal scaloppini slices, cut a little more than 1/4 " thick, pounded to less than 1/4 "

Season with:
Salt and ground black pepper to taste

Dredge in:
1/2 c flour

Shake off the excess. Heat in a large skillet over high heat:

1 tbsp olive oil
1 tbsp unsalted butter

Cook the scaloppini in batches, being careful not to crowd the pan. Brown quickly, 30 to 70 seconds each side. Remove to the platter and keep arm in the oven. Repeat, adding more oil and butter to the pan as needed, until all the scaloppini are cooked. Season with salt and ground black pepper to taste. Serve immediately.

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