Cooking veal to tender perfection requires attention to detail and proper technique. One of the most important factors in achieving tender veal is to start with quality meat. Look for veal that is pale pink in colour with a fine texture, as this indicates a younger animal with more tender meat. Additionally, choose cuts that are suitable for quick-cooking methods, such as veal cutlets or tenderloin, which naturally lend themselves to tenderness. To further enhance the tenderness of veal during cooking, it's essential to avoid overcooking. Veal is best cooked to medium-rare or medium doneness to preserve its delicate texture and juiciness. Overcooking can cause the meat to become tough and dry, so it's important to monitor the cooking process closely and use a meat thermometer to ensure that the internal temperature reaches between 145°F to 160°F (63°C to 71°C), depending on your desired level of doneness. Another key aspect of cooking tender veal is to use gentle cooking methods that preserve moisture and prevent the meat from drying out. Pan-frying, sautéing or grilling are all suitable techniques for cooking veal, as they allow for relatively quick cooking times and minimal handling. Be sure to preheat your cooking surface properly and use a small amount of oil or butter to prevent sticking and promote even cooking. Finally, consider incorporating acidic ingredients such as lemon juice or vinegar into your cooking process. Acids can help to tenderize veal by breaking down connective tissues and proteins, resulting in a more tender and flavourful end result. So, whether you're preparing this veal scallopini with a lemon caper sauce or marinating veal chops in a tangy marinade, incorporating acidic ingredients can contribute to the overall tenderness of the meat.