Scaloppine With Sage And Walnut Oil

• 8 pieces (about 1 1/4 pounds) veal scaloppine, pounded very thin
• Kosher salt and freshly ground black pepper to taste
• 1 cup flour
• 3 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 23 cup dry white wine
• 1 tablespoon walnut oil
• 2 tablespoons finely chopped fresh sage leaves

1. Season the scaloppine with salt and pepper.
2. Lightly coat the scaloppine on both sides with flour, shaking off any excess.
3. Set aside.
4. In a large skillet over high heat, heat the butter and vegetable oil.
5. Working in batches, slip the scaloppine into the skillet, adding only as much as will fit loosely in the pan.
6. Cook, turning once, until lightly browned, about 2 minutes per side.
7. Transfer to a serving platter and repeat until all the veal is cooked.
8. Pour the wine into the skillet and cook, stirring and scraping any browned bits up from the bottom of the pan.
9. Cook until all but a few tablespoons of the wine have evaporated.
10. Stir in the walnut oil and sage.
11. Add the scaloppine to the pan, turning 2 or 3 times, until just warmed through.
12. Return to the platter and serve immediately.

veal scaloppine, kosher salt, flour, unsalted butter, vegetable oil, white wine, walnut oil, sage

Taken from cooking.nytimes.com/recipes/10622 (may not work)