• Veal escalope
Veal escalope
Veal escalopes are large but very thin slices of lean veal cut diagonally across the muscle to give a tender and quick-cooking cut of pale pink meat.
Ideally they are cut from the fillet end of the leg, however they sometimes come from the neck or shoulder - and will consequently have more connective tissue.

The use of the term has been expanded to include similar cuts of pork, turkey and chicken, which can be used in the same way.

In the kitchen
Pound with a mallet before cooking. Coat with breadcrumbs, then pan-fry in butter to give wiener schnitzel. Layer with cheese and ham to make veal cordon bleu. Alternatively, dust with flour, or cook without any coating. Try a sauce of lemon, butter and sage, or cut into strips and use in stir-fries.