Figure 9.
Veal cutlets should be cut from the top round. Most supermarkets use the leg or sirloin and do not butcher the meat properly—it is cut with the grain, not against the grain, as is best. When shopping, look for cutlets in which no linear striation is evident. The linear striation (in cutlet on top) is an indication that the veal has been cut with the grain and will be tough. Instead, the cutlets should have a smooth surface (like cutlet on bottom) in which no lines are evident.