Ingredients Jump to Instructions ↓

  1. 1 veal eye round, about 1 1/2 pounds

Instructions Jump to Ingredients ↑

  1. Trim the meat of all fat and sinew (the thin connective tissue). Cut diagonally across, across the grain of the meat for the largest slice. Place the veal between two sheets of parchment paper. Using a meat mallet or rolling pin, lightly pound the meat. This will not only flatten the meat but also tenderize the veal.


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