Home | Resource Centres | Directory  
 
 
Home > Food and Drink > Cooking > Preparing Food > Preparing Meat > Preparing Veal Escalopes
Choosing and Buying Food
Storing Food
Preparing Food
Preparing Meat
Preparing a Fillet of Beef
Boning a Leg of Lamb
Boning a Shoulder of Lamb
Butterflying a Leg of Lamb
Preparing a Rack of Lamb
Preparing Pork Escalopes
Preparing Veal Escalopes
Preparing Sweetbreads
Preparing Poultry
Preparing Game
Preparing Fish
Preparing Shellfish and Seafood
Preparing Pulses
Preparing Fruit and Nuts
Preparing Vegetables
Cooking Techniques
Recipes
Tools and Equipment
Cooking FAQs
Cooking Glossary



Preparing Veal Escalopes

  1. Using a sharp knife, cut a number of even slices from a boneless cut of veal, such as leg or best end of neck. This should be done across the grain and on the bias.
  2. Place each slice between two pieces of dampened greaseproof paper, and flatten them gently, but firmly, using a rolling pin or cutlet beater.

 
  Home | Directory | About | Advertise | Contact | Site Map

Copyright © 2008 InterSites.co.uk All rights reserved. Privacy | Terms