Escalopes of veal

Veal scallops are thin slices or medallions of veal, typically cut from lean parts such as the loin or leg. This meat is valued in cooking for its tenderness and quick cooking time, making it ideal for preparing fast, flavorful, and delicate-textured dishes.

The origin of scallops is related to European cuisine, especially French and Italian, where the term "escalope" refers to thin pieces of breaded meat or simply seared. In Hispanic American gastronomy, this cut was incorporated as a technique to make the most of veal in preparations such as stews, skillet dishes, or grilled recipes.

Properties: Veal is an excellent source of high biological value proteins, B vitamins (such as B12 and niacin), and essential minerals like iron, zinc, and phosphorus. Scallops, being thin cuts, allow for quick cooking that helps preserve their nutrients and maintain tender, juicy meat.

In Hispanic America, veal scallops may also be known as thin beef cutlets, thin fillets, or simply thin milanesas when breaded. These synonyms reflect the versatility of the ingredient and its use in different regional culinary preparations.