International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Cutting Top Round of Veal for Scaloppine

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

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Scaloppine is typically cut from the veal round or eye of round. As for braciole, the key is to cut against the grain for maximum tenderness. The veal sirloin or the loin (far more tender cuts) may also be used; they are sliced the same way.

The technique illustrated above is used when making Saltimbocca alla Romana.

Cut the veal into slices, against the grain, at a 45-degree angle, to cut the largest possible pieces of meat. Pound the meat as for chicken scaloppine.

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Working with Beef and Veal

Trimming Beef

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