Veal Escalope

The most popular of all veal cuts, a good veal escalope or paillard (It. scaloppine, Ger. schnitzel) is milk-fed, pearly pink, and cut across the meat grain so it is tender. The best veal escalope comes from the eye round and bottom round flank muscles of the leg, but demand is such that escalopes are also cut from the top round, and even from the shoulder. Such escalopes are often seamed with connective tissue and can be tough if not cut across the meat grain. They should be lightly pounded to tenderize. Escalopes deteriorate rapidly and are best eaten within a day.