Taken from ESSENTIALS OF CLASSIC ITALIAN COOKING by Marcella Hazan. Copyright © 1992 by Alfred A. Knopf, Inc.
Slice the mozzarella into the thinnest slices you are able to, making sure you end up with 1 slice for every scaloppine.
Choose a sauté pan that can subsequently accommodate all the scaloppine without overlapping. (If you do not have a single pan that large, use two, dividing the butter and oil in half, then adding 1 tablespoon of each for each pan.) Put in the butter and oil, and turn on the heat to high.
hen the butter foam begins to subside, put in the scaloppine. Brown them quickly on both sides, about 1 minute altogether if the fat is hot enough. Sprinkle with salt and turn the heat down to medium.
Place a slice of mozzarella on each of the scaloppine, and sprinkle with pepper. Put a cover on the pan for the few seconds it will take for the mozzarella to soften. Using a slotted spoon or spatula, transfer the veal to a warm serving platter, the mozzarella-topped side facing up.
Add 1 or 2 tablespoons of water to the pan, turn the heat up to high, and while the water boils away, scrape the cooking residues from the bottom and sides with a wooden spoon. Put the few dark drops of pan juices over the scaloppine, stippling the mozzarella, and serve at once. Makes 6 servings.
*Veal, of course, is traditional, but you can use turkey cutlets as well. Just be sure it's cooked through.