Veal Piccata

Saveur Magazine | Saveur: The New Classics Cookbook | Weldon Owen, 2014

Very thin cutlets, called scaloppine, are essential to dishes such as veal piccata. Pounding the meat until it’s thin tenderizes the meat and allows it to cook quickly. The key is to achieve maximal thinness without tearing or damaging the meat.–Editors of Saveur Magazine

LC Not Just For Veal Note

“Everyone loved it, including the kiddos.”...

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