Veal scallops

Veal scaloppine are thin slices of veal, precisely cut to facilitate quick and even cooking. This cut is typically obtained from tender parts of the animal, such as the loin or leg, making them an ideal choice for dishes that require soft and delicate meats.

The term scaloppine comes from the French "escalope", meaning a thin slice or fillet, and this technique has become popular in both European and Latin American cuisines. In traditional recipes, veal scaloppine are the star of preparations such as "escalope à la milanaise" or "escalope al limone".

Among its properties, veal is an excellent source of high-quality protein, B vitamins (especially B12), and minerals like iron and zinc, which are essential for a balanced diet. Due to their thin cut, scaloppine cook quickly, helping to preserve their nutrients and flavor.

In Latin America, veal scaloppine may be found under different names, such as milanesas when breaded, filetes, or bifes finos, depending on the country and specific preparation. However, the term escalope is commonly understood in most Hispanic cuisines that adopt European influences.