Pan sauces like the classic chicken piccata are wonderful and complex because the get flavor from the browned meat that sticks to the bottom of the pan.
Other meats. You can use veal, pork, or even turkey if you wish. Just slice it or pound it so it is about 1/2" thick.
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page