Place your cutlets between two sheets of plastic wrap and use the waffled side of a meat mallet or a heavy cast-iron skillet to flatten the cutlets until they are about 1/4-inch thick. You can smooth the surface of the meat by lightly pounding with the smooth side of the mallet once you've achieved your desired thickness. If you're substituting boneless chicken breasts for this veal piccata recipe, use only the smooth side of the mallet for pounding as the waffled side can cause the more delicate chicken meat to tear.