This veal scallopini recipe delivers a quick, elegant dinner in under 30 minutes. Crispy, golden-breaded veal cutlets are served over lightly dressed arugula for a bright, restaurant-quality meal with minimal effort.
Why You’ll Love This Recipe for Veal Scallopini
This scallopini feels special but is surprisingly simple. Thin veal cutlets are breaded and pan-fried until golden and crisp, then finished with fresh lemon and a peppery arugula base. The result is light, flavorful, and perfect when you want something impressive that doesn’t take all night.
Veal absorbs flavors beautifully, so you get richness without a heavy sauce. Cooked quickly at high heat, the cutlets stay juicy inside and crisp outside. Key benefits:
- Tender when prepared correctly
- Ready in under 30 minutes for a fast weeknight meal
- Impressive presentation for guests
- Flexible — try different seasonings or cheeses
Ingredient Information And Substitutions
- Veal cutlets — Choose fresh, high-quality cutlets that are light pink with minimal fat. If veal is unavailable, chicken or pork make good substitutes.
- Flour — All-purpose works best; use a 1:1 gluten-free flour for a gluten-free option.
- Seasoned bread crumbs — Add crunch and flavor. Mix plain crumbs with Italian seasoning and garlic powder if needed.
- Salt and pepper — Sea salt and freshly ground black pepper enhance the crust and overall flavor.
- Eggs — Help the breading adhere. For an egg-free option, use buttermilk.
- Olive oil — For frying and dressing the arugula; avocado oil is an alternative.
- Lemon — Adds bright acidity to finish the dish.
- Romano cheese — Provides a savory, nutty note; Parmesan works well too.
- Fresh arugula — Offers a peppery contrast; spinach or mixed greens can be used instead.
How To Make Veal Scallopini
Step 1 — Prepare the veal.
If your cutlets aren’t thin, place them between plastic wrap and gently pound to about 1/8-inch thickness. Pat dry and season both sides with salt and pepper.
Step 2 — Bread the cutlets.
Set out three shallow bowls: flour, beaten eggs, and a mix of breadcrumbs with Romano cheese. Dredge each cutlet in flour, shake off excess, dip in egg, then press into the breadcrumb-cheese mixture so the coating adheres evenly.
Step 3 — Fry the cutlets.
Heat olive oil in a large skillet over medium-high until shimmering. Fry the cutlets in batches so they don’t overlap, about 1–2 minutes per side, until golden brown. Add a little more oil between batches if the pan starts to dry out.
Step 4 — Rest and serve with dressed arugula.
Transfer cooked cutlets to a plate and rest for a few minutes. Toss arugula with olive oil, lemon juice, coarse black pepper, and grated Romano or Parmesan. Arrange the salad on plates, top with the cutlets, finish with extra grated cheese and a squeeze of lemon, and serve immediately.
Frequently Asked Questions
Veal is meat from young cattle. It’s prized for its tender texture and delicate flavor.
Yes — chicken, pork, or turkey work well and produce similarly crisp, flavorful cutlets.
Veal is naturally tender. Pound thin and cook quickly over higher heat to keep it juicy and tender.
Tough veal typically results from overcooking, using a tougher cut, or not pounding the meat thin enough.
Tips For Making Scallopini
- Heat the oil until shimmering. A quick sizzle when you add a drop of water means it’s ready.
- Don’t overcrowd the pan. Cook in batches so the breading stays crisp.
- Avoid overcooking. Flash-searing keeps the outside crisp and the inside tender.
- Let the cutlets rest. Resting for a few minutes helps juices redistribute.
- Prep ahead: Pound and season cutlets in advance for faster assembly.
- Storage: Keep leftovers up to 2 days in the fridge; reheat in a skillet or air fryer to restore crispness.
What To Serve With Veal Cutlets
A crusty Italian loaf is perfect for sopping up any juices, and the dish pairs nicely with pasta in place of the arugula. Other good sides include rice pilaf, garlic green beans, sautéed vegetables, or roasted squash.
Other Italian Recipes To Try
-
Zesty Italian Pasta Salad
-
Italian Stuffed Zucchini Boats
-
Ciabatta Italian Bread Stuffing
-
Oven Baked Italian Sausage with Tomato Sauce
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Veal Scallopini Recipe
Jessy Freimann
Pin Recipe
10
3
5
13
4 servings
401 kcal
Equipment
- Large saute pan
- Chef’s knife
- Cutting board
- Measuring cups
- Meat mallet
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 + extra wedges for serving
- Freshly grated Romano or Parmesan for garnish
Instructions
- Pound cutlets to a uniform thickness (about 1/8 inch). Pat dry and season both sides with salt and pepper.
- Set out three shallow bowls: flour, beaten eggs, and breadcrumbs combined with Romano cheese.
- Coat each cutlet in flour, tapping off excess.
- Dip each cutlet in egg, allowing excess to drip off.
- Press each cutlet into the breadcrumb mixture and set on a plate.
- Heat 2 Tablespoons oil in a large pan over medium-high until shimmering. Test with a drop of water — it should sizzle.
- Working in batches so the pan isn’t overcrowded, cook cutlets 1–1½ minutes per side until golden. Add more oil between batches if needed.
- Transfer cooked cutlets to a clean plate and rest for 5 minutes.
- While the meat rests, lightly dress arugula with olive oil, lemon juice, coarse black pepper, and grated Romano.
- Divide the salad among plates, top with cutlets, sprinkle extra cheese, squeeze with lemon, and serve immediately.
Video
Notes
- Make sure the oil is very hot. Wait until it shimmers so the coating crisps immediately.
- Don’t overcrowd the pan. Fry in batches to keep the breading crunchy.
- Avoid overcooking. Quick searing preserves tenderness.
- Let the meat rest. Resting redistributes the juices.
- Prep ahead: Pound and season cutlets in advance to save time.
- Storage: Leftovers keep up to 2 days in the fridge; reheat in a skillet or air fryer to restore crispiness.
Nutrition
Calories: 401 kcal
Carbohydrates: 25 g
Protein: 35 g
Fat: 17 g
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