If your veal scallopini turns out tough, several factors could be at play. One common reason is overcooking. Veal is a delicate meat that cooks quickly, so it's essential to monitor the cooking time carefully and avoid overcooking. Overcooked veal can become tough and dry, losing its tenderness and succulence. Additionally, using the wrong cut of veal or failing to pound it to an even thickness can contribute to toughness. Veal cutlets should be thin and evenly pounded to ensure uniform cooking and tenderness. Another factor to consider is inadequate tenderization. Veal scallopini benefits from tenderizing techniques such as pounding or marinating in acidic ingredients to break down the muscle fibers and connective tissues, resulting in a more tender end result. Lastly, choosing lower-quality veal or improper storage and handling can also affect the tenderness of the meat. To ensure tender veal scallopini, select high-quality veal from reputable sources and handle it with care throughout the cooking process.