Veal Tenderloin Slices


Also known as veal scallopini, these pounded out medallions of veal are irresistible when dipped in egg, covered in bread crumbs and sauteed.  We only use Veal Tenderloin to make scallopini. Why? Because it’s easily the finest cut for making it.  We sell veal slices in one pound increments. Figure on four or five slices to the pound.


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