Escalopes are slices
of veal from the fillet end of the leg, cut approx. 1cm thick. Escalopes need to
be pounded before any cooking is done, to break the fibers. This process
tenderizes the meat and helps to keep them flat during cooking. Slices of other
meat or poultry may also be called escalopes. Beef slices, cut from the
top of the leg, to be rolled and braised, are prepared in the same way.
Trim away any fat and gristle from
around the edge of each escalopes. Lay it flat between two sheets of plastic
(cling film) or grease-proof paper.
Use the smooth side of a meat mallet
or the long side of a rolling pin, and pound gently but firmly, all over the
escalopes to flatten it to approx. 3 - 5mm in thickness. It will spread out to
almost twice its original size.
Tip:
You can also use the base of a heavy
saucepan or frying pan to pound and flatten the meat escalopes. Choose a pan
with a smooth base.
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