Veal Cutlets / Scallopini

Cutlets/Scallopini

  • Scallopini and cutlets are commonly cut from the Leg or Top Round.
  • Scallopini is sliced very thin and pounded out very thin.
  • Cutlets are cut to about 1/4” thickness.
  • Scallopini are most delectable when sauteed and cutlets are excellent when sauteed or pan-fried.

Other Veal Cuts