I discovered veal scallopini during a trip to Italy years ago, and it's been one of my favorite elegant weeknight dinners ever since. The dish is essentially thin cutlets of veal, lightly floured and pan-fried until golden, then finished with a bright lemon sauce. It sounds fancy but takes less than 30 minutes from start to finish. The key to perfect scallopini is getting those cutlets thin enough. I'm talking about a quarter-inch thick here, maybe even thinner. If your butcher won't pound them for you, just place the veal between plastic wrap and give them a good whack with a meat mallet. Don't be shy about it. The thinner they are, the more tender they'll be and the faster they'll cook. What makes this version work so well is the technique of deglazing the pan with white wine and lemon juice after cooking the veal. All those browned bits on the bottom of the pan become the foundation for an incredible sauce. I add a bit of chicken stock and fresh parsley to round it out. The whole thing comes together in one skillet, which makes cleanup a breeze. This dish pairs beautifully with simple sides that won't compete with the delicate veal and bright lemon flavors. I usually serve it with roasted vegetables or a light pasta tossed with olive oil and herbs. A crisp white wine like Pinot Grigio complements the meal perfectly. It's the kind of dinner that feels special enough for company but easy enough for a Tuesday night when you want something better than takeout.