Looking for some hints in flatening Veal for Scaloppine Piccata, and whtat is the proper cut of Veal for this dish. Do you use wax paper, or plastic wrap when pounding. What is the proper thickness, etc...
2006-11-15 11:46:48 · 8 answers · asked by rickschumaker 1 in Food & Drink ➔ Cooking & Recipes
The proper cut is the Loin cut to 3/8 in. thick placed between 2 sheets of plastic and flattened thin with a mallet, small fry pan, wine bottle or even the side of a can. Flatten till they are the size of your palm, about 4x4.
Footnote: a butcher will look at you really strange if you ask him to tenderize Veal, better yet ask him what a Docker is.
2006-11-15 11:57:33 · answer #1 · answered by Steve G 7 · 0⤊ 0⤋
Veal Scaloppine Piccata
2016-11-07 11:51:21 · answer #2 · answered by Anonymous · 0⤊ 0⤋
The proper cut to use is a cutlet. Also known as a scallopini. (Hence the name of the recipe.)
I prefer to use plastic wrap. Spritz the sheets of plastic wrap with a bit of water, and the veal won't stick.
The most important thing to remember is to start in the middle of the meat and move outwards. This is the best way to keep the meat from tearing, and will give you the most uniform thickness throughout.
You don't really need to hit the meat all that hard. Your objective is to kind of spread the meat out, not smush it.
The proper thickness is about 1/4 of an inch. Much thicker and it will be kind of tough and chewy, and if you go much thinner it will probably tear.
Yum! Enjoy! One of my favorites!
2006-11-15 16:04:16 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Put the veal between waxed paper and beat the hell out of it with a wooden mallet.
Don't do this if you are angry about something, you'll end up shredding it (trust me).
Or you can use a rolling pin instead of a mallet, but that is not as much fun.
2006-11-15 12:54:49 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Use a meat mallet and pound to double it's size between two pieces of waxed paper. Or when you purchase the meat you can ask the meat department to "tenderize it for you. Much faster.
2006-11-15 11:56:24 · answer #5 · answered by Smurfetta 7 · 0⤊ 0⤋
use wax paper or parchment... and if you don't have a mallet than pretty much anything wide and flat will work... I use a small cast iron skillet.. of course if you use something that heavy you have to be careful, and I'd go about 1/4 inch thick.
2006-11-15 12:02:00 · answer #6 · answered by Daniel 2 · 0⤊ 0⤋
You can use either...but I find wax paper easier to use, does'nt stick. also using a wooden meat mallet works best!! Hope this helps!
2006-11-15 11:53:24 · answer #7 · answered by sappyfire 1 · 0⤊ 0⤋
Take the veal and lay it on the table then get one of those metal hammers with the serations on it.
Then hammer as hard as you can into your cruel little face and do not stop till you look like the veal please.
2006-11-15 11:59:52 · answer #8 · answered by al 2 · 0⤊ 2⤋