4 tbsp. unsalted butter
4 tbsp. olive oil
1 1/4 lb. veal
Juice of 1 lemon
3/4 c. marsala wine
Salt and pepper
Fresh sprigs of thyme

Very light coat each veal with flour. In a large skillet heat butter with oil until very hot but not smoking. Quickly brown veal on both sides. Lower heat to medium and add lemon juice and wine. Simmer veal another 4 to 5 minutes. Sprinkle with salt and pepper. Serve immediately. Garnish with thyme.