Veal Scaloppine with Vin Santo

Ingredients

Dredge the veal slices in the flour, shaking off any excess. Cook them in a skillet with 2 tablespoons of olive oil for 2 minutes per side.
Season with salt and pepper to taste, remove from the pan, and keep warm.
Pour the Vin Santo into the skillet to deglaze. Once the wine has reduced by half, return the scaloppine to the pan and cook for an additional 2 minutes, turning them a couple of times to coat in the glaze.
Transfer the meat to serving plates, spoon over the pan juices, and sprinkle with the chopped parsley. Serve, if desired, with roasted potatoes.