Terri's Veal Marsala

Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side until browned. Transfer meat to a plate.

Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes scraping the bottom and sides of the skillet.

Return meat to skillet; cover reduce heat to low and simmer for 10 to 15 minutes basting meat with pan juices occasionally. Transfer meat to a platter.

Add remaining 1/4 cup stock to skillet and bring to a boil scraping bottom and sides of skillet. When sauce has reduces to a thick syrupy consistency remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.