I have made plenty of different scallopine's in my time, but never one like this. I pounded my veal very thin and place it in a container with milk and allowed to sit in refrigerator for at least 6 hours. The veal was so tender that it melted in your mouth. This is a wonderful dish to make for a special dinner or when entertaining.
The sauce was awesome and complimented the veal very much. I doubled the sauce to serve over the pasta, (which was delish), I also thickened the sauce slightly with some cornstarch.
For those who haven't tried this recipe, I strongly suggest you give it a try, you won't be disappointed