Veau Viennoise

Preparation info
  • Serves


    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About

This recipe calls for scaloppine, which leaves your butcher with some latitude. Thin, boneless, fatless cuts of the leg, pounded flat with a meat mallet, are usually what you’ll get (and that’s fine). If you are independently wealthy and want the good stuff, demand that your scaloppine come entirely off the loin of veal. And if you’re looking to have the very best—and are in a do-it-yourself mood—simply ask for four fat rib chops of veal. Back at the ranch, take two large pieces of plastic