Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Demo A Veal Eye Round


  • 1 veal eye round, about 1 1/2 pounds


  • Trim the meat of all fat and sinew (the thin connective tissue). Cut diagonally across, across the grain of the meat for the largest slice. Place the veal between two sheets of parchment paper. Using a meat mallet or rolling pin, lightly pound the meat. This will not only flatten the meat but also tenderize the veal.