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Tender Veal Scallopine-- Help!

kkak97 Feb 14, 2008 10:04 AM

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.

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  1. j
    janniecooks RE: kkak97 Feb 14, 2008 01:14 PM

    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.

    1. Den RE: kkak97 Feb 14, 2008 01:24 PM

      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.

      1. c
        ChipLines RE: kkak97 Feb 14, 2008 02:59 PM

        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!

        1. r
          robt5265 RE: kkak97 Feb 14, 2008 03:15 PM

          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.

          1 Reply
          1. re: robt5265
            TongoRad RE: robt5265 Feb 15, 2008 06:03 AM

            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.

          2. scoopG RE: kkak97 Feb 14, 2008 03:35 PM

            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!

            1. k
              kkak97 RE: kkak97 Feb 14, 2008 05:31 PM

              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.


              1. w
                Westy RE: kkak97 Feb 15, 2008 05:55 AM

                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.

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