Perugina Escalopes

Although escalopes are almost always veal, you can also use well-flattened chicken or turkey breast or even very thinly sliced ‘minute’ steak (beef). The Italian housewife would be lost without her fettina, a thin slice of meat which cooks very quickly and is extremely versatile. This recipe, one of the more elaborate ways of cooking escalopes, is a splendid dish from the glorious Umbrian university city of Perugia. It goes well with boiled potatoes and a green salad.