Veal Scaloppini

Store raw scaloppini tightly wrapped in plastic wrap or in an airtight container. Best used as soon as possible.

Lightly pound the scaloppini further to an even thickness for quick, uniform cooking.

Don't overcrowd the pan when cooking; fry in batches if necessary.

Serve immediately after cooking for the best texture.

Lemon and capers (Piccata)

Mushrooms and Marsala wine (Marsala)

Prosciutto and sage (Saltimbocca)

Overcooking, which can make the veal tough and dry.

Using a pan that isn't hot enough, leading to steaming rather than searing.