Escalope

The best veal escalopes are taken from the fillet end of the leg, where they should be cut across the grain and on the bias. However, lower quality escalopes or scallopini may also be taken from other joints, such as the best end of neck.

If possible, ask your butcher to pound the escalopes flat for you for extra tenderness, or you can tackle the job yourself, gently flattening the meat with a cutlet beater, rolling pin, or the heel of your hand.

Once flattened, egg-and-crumb the escalopes, gently grill or fry for about 4-5 minutes and serve with a slice of lemon.