• 8 veal top round cutlets (3 oz. each)
• Salt to taste
• Pepper, freshly ground to taste
• All-purpose flour, for dredging as needed
• 2 tablespoons vegetable oil
• 1/4 cup shallot, minced
• 1/4 cup red wine, dry
• 1 sprig thyme, fresh
• 1 bay leaf
• 1/2 cup chicken broth
• 1/2 cup Marsala wine
• 2 tablespoons butter, unsalted

Place each cutlet between sheets of parchment and pound to a 1/4-inch thickness. Season with salt and pepper and dredge in flour.

Heat oil in a sauté pan over medium-high heat. Add veal and sauté until golden brown and cooked through, about 2 minutes on each side. Transfer to a warmed plate and cover to keep warm.

Add shallots to pan and sauté over medium heat, stirring often, until translucent, about 1 minute. Add red wine, thyme, bay leaf, and 1 teaspoon pepper and stir to deglaze the pan, scraping up any browned bits from the pan bottom. Simmer wine until nearly cooked away, about 3 minutes. Add broth and simmer for 5-6 minutes more. Add Marsala and any juices released by the veal. Simmer until liquid has reduced by half, 2-3 minutes. Discard the bay leaf, or strain the sauce, if desired. Turn heat to low and whisk in butter. Taste and season with salt and pepper. Serve the veal at once, and spoon the sauce over the scaloppine.

Yield: 4 servings

Suggested Wine Pairings: Pinot Noir, Dolcetto d’Alba, Barbera d’Asti, Rioja, Barbera d’Alba