Yield: 1 servings
|1||Veal eye round; about 1 1/2 pounds|
Trim the meat of all fat and sinew (the thin connective tissue). Cut diagonally across, across the grain of the meat for the largest slice.
Place the veal between two sheets of parchment paper. Using a meat mallet or rolling pin, lightly pound the meat. This will not only flatten the meat but also tenderize the veal.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C52 Converted by MM_Buster v2.0n.