Place veal scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened;

Place scaloppine on aluminum foil;

Coat meat lightly with flour;

Sprinkle with salt and pepper;

Melt 3 tablespoons butter with oil in a large heavy skillet;

When butter foams, add veal;

Cook over high heat about 1 minute on each side;

Veal should be light golden outside and pink inside;

Remove veal from skillet;

Add 1 tablespoon butter and Marsala or sherry;

De-glaze skillet by stirring to dissolve meat juices attached to bottom of skillet;

When wine is reduced by half, return veal to skillet;

Mix gently with sauce;

Place meat on a warm platter;

Spoon sauce over meat;

Serve this Veal Marsala immediately.