b'WHAT YOU NEED TO DO:Pour half of the extra light olive oil (5 tablespoons) into a large saut pan and cook over high heat for about 2 minutes, until it starts to sizzle. Add half of the breaded scaloppine and cook over medium heat, 1 minute per side. To prevent the scaloppine from curling while you cook them, place small incisions with a sharp knife on each side of the scaloppine (along the silver skin). Remove the cooked veal; add the remaining 5 tablespoons of olive oil to the pan and cook the remaining veal.'