Pounding is the key to making fork-tender veal cutlets (also called veal scallopini) that are perfect for classic veal recipes such as veal parmesan, veal marsala, veal piccata, veal Milanese, and more. No matter how thin your cutlet starts out, pounding is a very important step that shouldn’t be skipped. Follow these quick instructions or watch our quick video to learn how simple pounding a veal cutlet can be.
- Place your veal cutlet between two pieces of wax paper or plastic wrap on a wooden cutting board.
- Pound cutlets to a thickness of 1/8” using a meat mallet or the back of a small skillet.
- Flipping cutlet over and pounding on both sides will give you the best results.
- Season pounded cutlet with salt and pepper; prepare according to your favorite veal cutlet or scallopini recipe instructions.
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