How to Prepare Veal Scaloppine

Make sure the cap has been removed from the veal round.

Slide a sharp knife along the veal at an angle, slicing across the grain.

Press against the veal with your other hand to keep it firm and the slices even.

To coat with cheese, finely grate Parmigiano-Reggiano cheese.

Work the cheese (or bread crumbs) through a drum sieve or fine-mesh strainer.

Season the scaloppine with salt and pepper and coat with flour, patting off the excess.

Dip in beaten egg.

Dip in cheese or bread crumbs.