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An Italian dish that consists of thinly pounded meat, which has been floured, seasoned and then briefly sautéed. The meat is then served with a sauce that has been made from the pan drippings, lemon juice, wine and chopped parsley. This dish is generally made with veal but other meats can be used, such as chicken, fish or seafood. The ingredients added to the pan drippings to make the sauce may vary depending on the recipe.