Veal Scaloppini
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Appears in Cook's Illustrated May/June 2006
Supermarket veal cutlets are a far cry from the delicate fare served in restaurants. We set out to transform these convenient cutlets from tough to tender.
WHY THIS RECIPE WORKS
When developing our veal scaloppini recipe, we discovered that a decidedly unglamorous product, Adolph's Tenderizer, turned reasonably priced supermarket cutlets into cutlets every bit as tender as those found in restaurants. But cooking th...
