Tender Veal Scallopine-- Help!

[kkak97]

I'm making a veal scallopin dish for dinner tonight. The problem I have is that my veal never comes out quite as tender as what I buy in a good restaurant. Can anyone help me acheive this?

i understand Adolphs may work, but I've never used it. Any experience with this product would be helpful too.

[Westy]

For what it is worth, I have a really good but seldom used cookbook (Gold and Fizdale) that emphasizes using turkey instead. They have a point, done right, it is as tender as veal.

[kkak97]

Thanks everyone, it was quite good, the veal was tender, but still not as tender as I like. I think robt5265 is probably correct, the cuts are not the same as the veal found in good restaurants. But this recipe is so good. I made mashed potatoes with green onions, and asparagus. I hope someone enjoys this as much as we did.

http://www.epicurious.com/recipes/foo...

[scoopG]

Don't over cook it! That is the main reason veal cooked at home is not tender. Then some folks want to blame the butcher for a poor cut of veal!

[robt5265]

most better restaurants use veal loin for scallopine, grocery stores usually are selling shoulder, a much different texture, your cooking technique has little to do with it. You will pay much more for loin but it will be what you are looking for.

[TongoRad]

The best veal I usually get is from a German butcher shop, sold as veal for weinerschnitzel, and it is cut from the loin. They will cut a half-inch slice and pound it for me as well. It is crazy expensive but crazy good.

[ChipLines]

Please DON'T Use Adolphs! Just take two pieces of siran wrap -- put your veal cutlets between the sheets -- and pound with a mallet -- or the bottom of a pan if you don't have a mallet. Flip over the meat (and siran wrap) and pound again.
Then if you flour the scallops lightly, and cook gently in a COMBINATION of olive oil AND butter --- Take them out, and pour whatever your sauce is into the pan and allow the pieces to come off pan and pour over your veal. Don't overcook the veal -- it will cook quickly. Enjoy. It will be a wonderful valentine meal! Eat Veal for an Great Meal -- anytime!

[Den]

I think Adolphs is a powdered meat tenderizer right? I would stay away from that.

I think jannie has it right, pound it thin and cook it quick. Of course trust in your butcher to give you good meat is essential as well.

[janniecooks]

The key is to pound it thinly and evenly, flour just before cooking and cook it very quickly - about a minute or less per side if you've floured the scallops. Overcooking will make them tough.