Veal topside escalope is a thin, boneless cut of meat that comes from the top of the leg of a young calf. This cut of meat is lean and tender, making it a popular choice for cooking dishes such as schnitzel or piccata.
When cooked, veal topside escalope has a mild and delicate flavor with a slightly sweet and nutty undertone. The meat is tender and moist, making it easy to cut and eat.
To prepare veal topside escalope, it is typically pounded thin and then seasoned with salt and pepper or a combination of herbs and spices. The meat is then dipped in beaten egg and coated in breadcrumbs before being pan-fried or sautéed until crispy and golden brown.
Veal topside escalope is a versatile and delicious cut of meat that can be used in a variety of dishes. It pairs well with a range of flavors and ingredients, including lemon, capers, herbs, and garlic, and is often served alongside vegetables or potatoes.