Veal for Scallopini

“Scallopini” refers to meat that is thinly sliced or pounded thin. Chicken cutlets can also be used, but veal is the most common choice for scallopini. Italian sauces for veal scallopini range from mushroom and white wine to lemon caper sauce, or Milanese style where the veal cutlets are coated with seasoned bread crumbs and finely grated Romano or parmesan cheese. So yummy with pasta or mashed potatoes and arugula salad greens.