Veal cutletVideo: 01:16

Step by step instructions

1. Lay the veal on a board and cut away the top layer of fat and the silverskin.
2. Butterfly the veal by slicing into the meat up to 1cm / 0.39inch from the front. Do not cut all the way through; stop before you reach the bottom and start slicing into the meat behind the first slice. Cut all the way to the bottom, fold out the escalope and flatten to desired thickness.