Chef's tip
Patrick Cirotte, of Le Grenadin Restaurant in Paris, brushes his veal chops with oil, covers them with plastic wrap and lets them rest in the refrigerator for 24 hours. Two to three hours before cooking he takes them out and lets them come to room temperature, and then grills them over high heat. Just before serving he seasons the chops with fleur de sel (fine sea salt) and crushed pink peppercorns.

Escalope

Chef's tip

Roland Kiehl, of the Restaurant Au Boeuf Noir (64 rue de St-André, Lille, France) has created a recipe for veal piccata with horseradish. He takes small escalopes of veal cut from eye of round or top or bottom round, seasons them with salt and pepper, flours them and sautés them in butter in a skillet. To make the sauce, he sautés shallots, adds a little brown stock and deglazes the pan with riesling. He reduces the liquid and then adds some crème fraîche and horseradish. He spoons the sauce over the veal and serves it with julienned vegetables or Alsatian noodles.

Rump roast
It is a perfect cut for roasting, moister and more flavourful than eye of round, and equally good braised in a covered pan. It can also be cut up into large slices or thin escalopes (also called scaloppine). Veal medallions taken from the rump are more tender and less expensive than those cut from the tenderloin.