[Anneke]

I need a little translation from Italian: what is "sotto filetto" in English?

What is your favourite cut for scaloppini?

[Mezzaluna]

The online translation program I have translated it as "underneath braid". I bet it's the tenderloin.

[oldschool1982]

I understood it to mean soft as in "sotto voce" or soft voice. So I would have to say sotto filetto would be "soft filet"? As for the brand of veal I like Strauss or Provimi and I have used the pounded tenderloin medallions or very thinly sliced and pounded bottom round for scaloppini.

[Mezzaluna]

I believe "sotto" means "low"- sotto voce is sort of a whisper. French equivalent would be "sous" I think.

I've used leg slices in a pinch but prefer loin as it's more tender.

[JustinMarx]

Scallopini can be cut from any solid muscle. But, most chefs use either the leg (BHS - bottom, hip, sirloin) or the cap-off top round. The leg is cheaper, but requires more work separating muscles and it requires pounding. The cap-off top round is more expensive, but also more tender. Some chefs simply buy pinned & pounded, individually-wrapped cutlets.

[even stephen]

Top round used to be the way to go....now loin is about the same price and
is much better for scallopine......Loin is my choice....

[phatch]

Many mainstream cookbooks suggest turkey as a substitute for veal.

What are the opinions of you veal experts?

I think they have a similar appearance and texture but not particularly flavor, with turkey having a more distinct flavor. Or perhaps a stronger flavor would be more accurate.

I've never been disappointed in the dishes I've used turkey in instead of veal.

Phil

[Mezzaluna]

Phil, I usually use turkey breast slices for piccata and marsala. Sometimes I also use chicken breast medallions. Veal is too expensive for an everyday meal at our house- particularly because my husband can't tell the difference!