Ingredients
1 1/4 pounds boneless pork, chicken, turkey, or veal, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons olive oil
3/4 cup Marsala wine
1/4 cup orange juice or 2 tablespoons lemon juice
Slices of orange or lemon, for garnish (optional)
Sprigs of fresh thyme, for garnish (optional)
Preparation
Place pork, chicken, turkey, or veal between two sheets of plastic wrap. Using a meat pounder or the side of a cleaver, pound out to a thickness of 1/8-inch.
Place flour in a shallow dish. Season with salt and pepper. Very lightly coat each scallop with flour, tapping off excess.
In a large skillet, heat butter with oil until very hot but not smoking. Quickly brown scallops, 30 seconds to 1 minute per side. Transfer to a serving platter and keep warm.
Add Marsala to pan along with orange juice for pork, lemon juice for chicken, turkey, or veal. Cook, scraping with a wooden spoon to loosen browned bits from bottom of pan. Add orange or lemon slices, and continue to cook until sauce thickens, about 4 minutes more. Garnish platter with orange or lemon slices. Pour sauce over meat and serve immediately, garnished with thyme.
