Rolling Veal Escalopes

Escalopes are lean pieces of veal cut at an angle from the leg fillet; the large, even slices require a light pounding before being coated and pan-fried. When rolled around a filling they are called paupiettes in French, saltimbocca in Italian. The same techniques can be applied to beef fillet and topside.

1. Lightly pound the escalope on a board between two pieces of baking parchment. Remove the paper and cut the escalope crosswise in half.

   

2. Place the filling of your choice (see box) on the meat, then roll the meat up around it and secure with a wooden cocktail stick. The meat is now ready for pan-frying.