The Scaloppine Cut

Veal scaloppine are the most useful cut of meat that a cook can work with. Scaloppine with Marsala, with lemon or orange, with mushrooms, alla pizzaiola (with tomato and capers), saltimbocca (scaloppine skewered with prosciutto and cheese), involtini (scaloppine rolled up as wrappers for cheese or vegetables), uccelli scappati (flown birds, involtini with sage, pancetta, and white wine)—these are some of the enticing combinations that win admirers wherever Italian food is served.

Cooking veal that has been cut into scaloppine is the fastest thing you can do in the kitchen, the flavor choices are broad, and a small quantity of meat goes a long way because there is absolutely no waste. It is all so simple and straightforward that one could say that scaloppine present no problems. Or rather they would present no problems if only more butchers would cut them correctly.