8 bottom or top round veal scallops, flattened gently with a meat mallet. Kosher salt. 1 cup flour. 1/2 cup white wine. 1/4 cup capers. 1/2 cup chicken stock. 1/2 stick butter. 2 lemons, juiced.

Veal: 4 boneless veal chops or medallions. 2 cups all-purpose flour. 3 eggs, beaten. 2 cups dry breadcrumbs. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley leaves.

Add the veal and saute until lightly browned, 2 to 3 minutes. Using tongs, turn the cutlets and cook, 2 to 3 minutes more, adding a little more oil if the pan looks dry. Remove veal scallops to …

Place veal pieces between 2 sheets of waxed paper and pound with a mallet until they're thin. Season with salt and pepper. Place the beaten egg in a wide, shallow bowl. Place the flour on …

Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.

Brown 1 piece of veal until golden brown, about 2 minutes per side. Blot on a paper towel to remove the excess oil and place on the clean cooling rack. Repeat with the second piece of veal.

Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up …

4 veal chops, pounded 1/2 to 1/4-inch thick. 4 thin lemon slices. 4 sage leaves, plus 1 teaspoon finely chopped. 4 large slices prosciutto. 3 tablespoons olive oil. 1/2 cup white wine.

4 pounds veal shoulder cut into 1 inch cubes, patted dry. 1/4 cup vegetable oil. 3 tablespoons butter. 2 carrots, finely cubed. 1 large onion, thinly sliced. 1 stalk celery finely minced.