Veal cutlets can be served endless ways—but they are best when kept simple.
Veal scallopini, or veal cutlets, are slices of veal pounded thin, breaded, and pan-fried. The pounding, by the way, makes pastured veal (aka red veal or rose veal) as tender as white veal. These cutlets are tender, have a wonderful crispness, and carry fabulous flavor. Serve them topped with salad (as pictured, or use a fennel radish combo), napped with a white wine-caper sauce (see notes below), or as they are tucked into a sandwich. Find serving ideas follow.
- 1 pound veal cutlets 8 at 2 ounces each is ideal
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cups panko or fresh breadcrumbs
- Oil for frying
- Working with 1 cutlet at a time, place it on a clean work surface, cover with plastic wrap, and pound flat with a flat surface (not a pointed meat tenderizer). The back of a small frying pan works well if you don’t have a flat meat pounder. Repeat with remaining cutlets. Lay them flat and sprinkle with half of the salt and pepper, turn them over and sprinkle with the remaining half on the second side.
- Put the breadcrumbs on a wide, rimmed plate. Working with 1 cutlet at a time, press into the panko, turn over and press again. The cutlet should be well coated with the crumbs. Repeat with remaining cutlets.
- Heat a large frying pan over medium-high heat. Add enough oil to thickly cover the cooking surface. When the oil is shining from heat, add as many cutlet as fit in a single, uncrowded layer. They should sizzle immediately. Cook until golden brown on one side, 2 to 3 minutes. Turn over and cook until golden brown on the second side, another 2 to 3 minutes.
- Transfer the cooked cutlets to a layer of paper towels or a cooling rack to drain. Hold in a warm oven, if you like. Repeat with the remaining cutlets.
- Serve hot, warm or even room temperature.
- Top with a simple salad of arugula tossed with a shallot vinaigrette (as pictured), or a salad that includes or is made of cherry tomatoes and herbs.
- Simply spritz with a wedge of lemon and sprinkle with a bit of sea salt and call it a day.
- Drizzle on a white wine-caper sauce: When done frying the cutlets, wipe out the pan, deglaze it with about ½ cup of dry white wine, sizzle 1 small shallot, minced, and about 1 tablespoon capers in the wine, stir in about 1 tablespoon lemon juice before swirling in about 4 tablespoons butter, ½ tablespoon at a time. Season with salt and pepper before serving on the scallopini.