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1
Place each escalope between two sheets of film or greaseproof paper. Beat with a meat mallet to an even 3 mm. Season both sides with salt and pepper, then dredge lightly in flour, shaking off any excess. The escalopes should carry the thinnest possible coat — visible flour will form a paste in the pan.
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2
Melt the frying butter in a wide, heavy pan over high heat until the foam subsides and the butter turns nut-brown. Add the escalopes in a single layer — do not crowd the pan. Cook 45 seconds per side. The veal is done when each face is an even, deep golden-brown and the edges have just turned opaque. Remove the escalopes immediately to a warm plate. Do not wash the pan.
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3
This is where the dish lives or dies. With the pan still over high heat, pour the dry Marsala vergine into the unwashed pan. The brown fond will lift immediately. Reduce by half, stirring constantly, until the liquid is syrupy and coats the back of a spoon. Too little reduction and the sauce runs off the veal; too much and it turns bitter and breaks.
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4
Remove the pan from the heat entirely. Add the cold knob of butter and swirl the pan in slow circles until the butter is absorbed and the sauce turns glossy and cohesive. Taste for salt.
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5
Return the escalopes to the pan off heat. Spoon the sauce over them and leave undisturbed for 60 seconds — the residual warmth of the sauce finishes the veal gently without toughening it. Serve immediately; the dish deteriorates within five minutes as the veal continues to cook in the residual heat.