Pounding veal is the key to making fork-tender veal cutlets (also called veal scallopini) that are perfect for classic recipes such as Veal Parmesan, Veal Marsala, Veal Piccata, Veal Milanese, and more. No matter how thin your cutlet starts out,…
Author: Hashim Khan
BUTCHER’S BRIEF: Look for center cut filet when possible. Taken from the center of the tenderloin, a “center cut” filet will help in delivering uniform cooking and restaurant-worthy presentation.
Butcher’s Brief: Skirt steak is the diaphragm muscle. This cut of beef is frequently used in traditional Southwest grilling. Richly marbled skirt steaks have robust flavor, but must be cut against the grain to ensure tenderness. Substitute cut: Flank steak…
