How do you keep veal scallopini tender?

Chef's answer
You use the flat side of a kitchen knife but don't use a tenderizer. The veal is tender enough as it is. Put the veal, salt, pepper, and flour into a Ziploc or similarly resealable bag and close tightly.
Frequently asked Questions 🎓
Veal Escalope is a soft and tender piece of meat with little fat that is cut from the topside of Dutch calves..
Tender cuts like veal steak, veal chops, veal tenderloin can be cooked with dry heat.
It's healthier, too.
CalvesVeal is the meat from calves, mostly pure-bred male dairy calves. In many countries, including the UK, veal production is closely linked to the dairy industry.
You use the flat side of a kitchen knife but don't use a tenderizer. The veal is tender enough as it is. Put the veal, salt, pepper, and flour into a Ziploc or similarly resealable bag and close tightly.
A rare veal chop is unappetizingly pink and lacking in flavor, while one well done, of course, is dry. ... But veal is a different matter. A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 degrees at the center.Aug 27, 1989.
Veal is the meat from young calves (as opposed to beef, which is the meat from adult cows). Along with foie gras and shark fins, veal has a bad reputation because of the extreme confinement and cruelty involved in the way veal calves are raised on factory farms.
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