Veal Scallopini Recipe

Veal scallopini on a bed of dressed arugula with lemon wedges on a white plate.

This veal scallopini recipe is a quick and delicious meal that comes together in under 30 minutes! With crispy, golden-breaded veal cutlets and a flavorful sauce, this dish feels restaurant-worthy without the hassle.

Course dinner, Main, Main Course, Main dish

Cuisine Italian

Diet Low Salt

Prep Time 10

Cook Time 3

Resting time 5

Total Time 13

Servings servings

Calories 401kcal

Author Jessy Freimann

Equipment

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.

Nutrition