This veal scallopini recipe makes a quick and delicious meal that comes together in under 30 minutes! With crispy, golden-breaded veal cutlets over a bed of dressed arugula, this dish feels restaurant-worthy without the hassle.
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Why You’ll Love This Recipe for Veal Scallopini
If there’s one thing I love, it’s a meal that feels fancy but takes almost no effort. And that’s exactly what this recipe delivers! Thin, tender veal gets coated in crispy, golden breadcrumbs, and then served up with a bright, lemony finish. It’s light, flavorful, and just the right amount of indulgent.
Plus, veal soaks up flavors like a dream so every bite is packed with richness without needing a heavy sauce. I serve it Milanese-style, which is over a bed of lightly dressed fresh Arugula. And the best part? It comes together in minutes! The veal stays juicy on the inside while crisping up beautifully on the outside. Here’s why you’ll love this recipe for veal scallopini:
- Tender when cooked the right way
- Ready in under 30 minutes for a quick dinner
- Impressive enough for guests
- Easily get creative with seasonings
Ingredient Information And Substitutions
- Veal cutlets- Opt for fresh, high-quality veal cutlets that are pale pink with a fine texture and minimal fat. If veal isn’t available, you can substitute it with chicken or pork.
- Flour- All-purpose works best for veal scallopini recipes. For a gluten-free option, you can substitute with 1:1 GF flour.
- Seasoned bread crumbs- Adds additional crunch and flavor. Use plain breadcrumbs mixed with Italian seasoning and garlic powder as a substitute.
- Salt and pepper- Enhances the flavor and helps create a delicious crust. Use sea salt and freshly ground black pepper for the best taste.
- Eggs- Helps the breading stick to the meat. For an egg-free version, use buttermilk.
- Olive oil- Used for both frying and dressing the arugula. Avocado oil is a great alternative.
- Lemon- Adds a zesty freshness!
- Romano cheese- Gives a savory, nutty flavor. Parmesan is a great alternative for this.
- Fresh arugula- Adds a peppery kick to the salad base. If arugula isn’t your thing, try spinach or mixed greens instead.
How To Make Veal Scallopini
Step 1- Prepare the veal.
If your veal isn’t already thin, place the cutlets between plastic wrap and gently pound them to about ⅛-inch thickness. Pat them dry with paper towels and season them well with salt and pepper.
Step 2- Bread the cutlets.
Place three shallow bowls on your counter: one with flour, one with beaten eggs, and one with a mixture of bread crumbs and Romano cheese.
Coat each cutlet evenly in the flour and shake off any excess. Then, dip it into the beaten egg, allowing any extra to drip off before coating the cutlet with the breadcrumb-cheese mixture. Press lightly so the breading sticks well. It should be nice and even.
Step 3- Fry the cutlets.
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the veal cutlets and fry them on each side, until golden brown. They cook quickly, typically in about 1-2 minutes per side.
Step 5- Rest meat and serve with dressed arugula.
After frying, transfer the veal to a plate and let it rest for a few minutes. While it’s resting, toss the arugula with olive oil, lemon juice, a bit of black pepper, and freshly grated Parmesan. Serve the veal scallopini over the salad, and finish it off with a squeeze of fresh lemon juice.
Frequently Asked Questions
Veal is the meat of young cattle, typically harvested before they reach full maturity. It’s a natural byproduct of the dairy industry since cows must give birth to keep producing milk.
Absolutely! Turkey, pork, and chicken are all great alternatives that still give you the same deliciously crispy and tender- pork scallopini, anyone?
Veal is naturally tender. To keep it that way, cook it quickly. Pounding the meat thin and frying over higher heat ensures it stays juicy and tender.
Tough veal often results from overcooking, using the wrong cut, or not pounding it thin enough.
Tips For Making Scallopini
- Make sure the oil is screaming hot. I heat the pan over medium high and wait until the oil is shimmering. Usually, I'll carefully add one drop of water to the pan and if it sizzles, it's hot enough.
- Don’t overcrowd the pan. Work in batches if needed to avoid soggy breading. If you find that the oil gets absorbed too quickly, just add a bit more between batches.
- Overcooking can make veal tough. One of the secrets to this recipe is flash-searing the veal right after it’s coated in the breading, which gives it that crispy and tender texture.
- After cooking the veal with the sauce, allow it to rest for a few minutes to redistribute the juices before serving.
- Ingredients to prep ahead- Cut and pound the veal cutlets
- Leftovers and storage- Leftovers last up to 2 days in the fridge. Reheat them in a skillet or an air fryer to maintain crispiness. Reheat in a pan or oven until hot.
What To Serve With Veal Cutlets
You'll want a crusty loaf of Italian bread for sopping up any leftover sauce! This dish is also delicious with some pasta instead of the arugula. Here are a few more of my favorite sides for scallopini:
Other Italian Recipes To Try
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Veal Scallopini Recipe
Ingredients
- 1 pound veal cutlets (around 5 cutlets)
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ cup flour
- 2 large eggs, beaten
- ½ cup seasoned bread crumbs
- ½ cup Romano cheese, or Parmesan, finely grated
- 2 Tablespoons olive oil + extra for dressing the arugula
- 2 cups Fresh arugula
- 1 lemon + some extra lemon wedges for serving
- Freshly grated Romano or parmesan cheese for garnish
Instructions
- Pound cutlets to uniform thickness (⅛ of an inch). Pat dry with paper towel and season well with salt and pepper on both sides.
- Place 3 shallow bowls out. Fill the first with flour, the second with the beaten eggs, and in the third combine bread crumbs and Romano cheese.
- Coat each cutlet in flour and tap off any excess.
- Coat each cutlet with egg and tap off any excess.
- Coat each cutlet with the bread crumb mixture and tap off any excess. Place them onto a plate.
- Heat 2 Tablespoons oil in a large pan over medium high until it's shimmering. You can test it by adding one drop of water to the pan and if it sizzles, it's hot enough.
- Cooking in batches so as not to overload the pan, place some of the cutlets into the pan and cook for 1-1 ½ minutes (time this and be careful to manage the heat- you want them brown, not black). Between batches, add an additional Tablespoon of oil if needed.
- Turn the cutlets and fry the other side for another 1-1 ½ minutes and move to a clean plate. Rest for 5 minutes.
- While the meat rests, lightly dress fresh arugula with olive oil, fresh lemon juice, coarsely ground black pepper and freshly grated Romano cheese.
- Divide the salad between plates and top with with cutlets. Sprinkle with a little more grated cheese and a squeeze of lemon juice and serve immediately.
Video
Notes
- Make sure the oil is screaming hot. I heat the pan over medium high and wait until the oil is shimmering. Usually, I'll carefully add one drop of water to the pan and if it sizzles, it's hot enough.
- Don’t overcrowd the pan. Work in batches if needed to avoid soggy breading. If you find that the oil gets absorbed too quickly, just add a bit more between batches.
- Overcooking can make veal tough. One of the secrets to this recipe is flash-searing the veal right after it’s coated in the breading, which gives it that crispy and tender texture.
- After cooking the veal with the sauce, allow it to rest for a few minutes to redistribute the juices before serving.
- Ingredients to prep ahead- Cut and pound the veal cutlets
- Leftovers and storage- Leftovers last up to 2 days in the fridge. Reheat them in a skillet or an air fryer to maintain crispiness. Reheat in a pan or oven until hot.
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