Preparing Escalopes

Appears in

Published 2010

Trim the meat of fat and nerves.
Using a long slicing knife, cut at an approximately 45° angle, holding the top of the meat to ensure a thin, even slice.
Cut along the grain of the meat.
Place the meat on a piece of plastic wrap.
Cover with a second sheet of plastic wrap and lightly pound using a mallet.
Continue until the escalope is the desired thickness.

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