Pound the veal with the coarse side of the mallet. Cut the leg steaks in half or thirds and trim.

Add 2 Tbs oil and 2 Tbs butter to a frypan and heat.
Dust the escalopes with the flour mix and slap off the excess.
Fry immediately for 25 seconds a side. Remove and stack on a warmed plate. Do in batches as needed. Don't let the pan become dry. Add butter and oil as required.

Drain off the excess oil and add the Lambrusco and stir to mix in the pan drippings. Simmer to reduce to less than half. 5 minutes.

Add the capers, lemon juice, chicken stock and pepper. Bring to the boil and simmer for 5 minutes.

Add the cream and butter. Bring to the boil and simmer 5 minutes.

Return the escalopes to the pan in batches. Cook in the sauce for 50 seconds. Swirl around and turn. Remove to a warmed plate.

Simmer sauce till thickened. 4 minutes or so. Optional:: Add the milk at the end to finish the sauce. If you used a lot of butter it will likely have split a bit and adding milk will bring it back nicely.

Plate the Escalopini's overlapping and spoon over some sauce.
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Scallop is a term for a mollusc or the size or shape of something. Escalope is the correct name for thinnly sliced and flattened meat. Escalopini is the name of the escalopes cook in a wine sauce.
 

500g veal leg steak
1 cup of flour with salt and pepper

3 Tbs peanut oil
3 Tbs butter

300ml Lambrusco white wine

1 Tbs drained Baby Capers
2 Tbs lemon juice
200ml Chicken Stock
Ground Pepper

200ml Pouring Cream
50g Butter
30ml milk

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Using Topside Steak::
Substitute topside steakettes by pounding with the mallet and then soak in lemon juice for 2 hours. Drain and dry and cook as per recipe without adding anymore lemon juice.

This is almost as good as the original at half the cost.

This recipe is as classic Italian and Retro as it gets. I remember one of my first experiences eating out fancy was as a 9 year old going to Zorbas in Canberra and having the Veal Escalopini. How good was this.10 levels above anything I had eaten before. The exact same dish as replicated here. And you know what, it is still a fantastic dish. There isn't anybody that doesn't rate this as one of the very best dishes they have ever had.

Really quite simple, very quick to prepare and cook and easy to do in larger numbers for a dinner party. A couple of keys to focus on. Not too much flour. A quick dusting and shake off at the time of cooking. Undercooked is better than overcooked. The better the wine the better the outcome. Resting on a warmed plate is actually a key element in creating that melt in the mouth texture.

Cream or butter sauce. Both work. Both are good. Butter is more traditional but I lean towards cream and butter. As you reheat (cook) the escalopes in the sauce some flour will transfer and thicken the sauce.