Wienerschnitzel For One

There are few dishes in anyone’s repertoire more easily prepared than the thin slices of veal called scaloppine by the Italians, escalopes de veau by the French, Wienerschnitzel by the Austrians, and veal scallops by us. In each country there are many versions of the basic dish. Because these thin slices may be quickly sautéed, they are ideal for summer menus.