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Substitute for Veal Eye of Round

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Hi Chowhounds!

I was hoping to get your expert advice :)
I am having a hard time finding "Veal" eye of round to make Vitello Tonato.
What is the best substitute?
Beef eye of round seems to big (I'll be putting thin slices of the poached veal on top of Bruschetta with the Tonato Sauce on top.
What about Filet Mignon?

Thanks for your advice!

Yesi

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  1. Loin would work. Shoulder as well.

    1. Veal loin.Not sure shoulder would work as expected, as it's supposed to be a lean cut.

      Beef would not be a substitute, but a different dish.

      5 Replies
      1. re: Karl S

        Thanks to both!
        Yeah, the shoulder would not work... the loin would, but its more expensive, and I'm having a hard time finding either of them in one piece... most places ive been to sell chops, scallopini, etc.. but im sure if I go to a specialty store I can find it, I just didn't want to drive 1 hr away just for that :)
        But it wouldn't be Vitello Tonato without the veal! :)

        1. re: yesilovestotravel

          I respectively disagree. Shoulder might not be the first choice, it's not as tender as the loin or eye of round, but Vitello Tonnato is prepared with a braise and a properly conditioned de-fatted shoulder could be used if it's all you can find.
          Appears to me that you're intending to make something akin to Vitello Tonnato but using a poached veal ... not exactly the same.

          1. re: yesilovestotravel

            For a non-veal meat, pork would be closer than beef. Maiale tonnato, that is.

            1. re: Karl S

              Todao, according to Wikipedia, vitello tonnato is traditionally made with veal eye of round... which is how I've always seen/eaten it...
              it also says that it is braised or simmering...
              I've never seen or heard of shoulder for vitello tonnato... ?
              anyways, my Garde Manger book does brown it first, them simmer it... so I'll be using that method.. if i can find the veal!
              Karl, never thought of using pork... uh, that might work... thanks!

              1. re: Karl S

                Agreed with the Pork substitution.
                Tenderloin or Loin will work well.
                Which ever meat you use they are all very lean so be careful not to over cook it.