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Thread Starter 

At my restaurant I use Veal Eye of Round for Veal Parm. I use veal Butt Tenderloin for Veal Marsala, Picatta and Saltimbocca.  Should I use the Butt Tenderloin for parmesan.  The Eye of Round seems perhaps to "tough" a cut no matter how much I pound and tenderize.


Thank you.