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veal scallopini on a plate
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5 from 3 votes

Veal Scallopini

Quick, flavorful, and flexible—these veal cutlets dressed up as scallopini are the solution for dinner. Top them with a fresh salad or a rich sauce as you see fit.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main
Cuisine: Italian
Keyword: Veal Scallopini
Servings: 4
Calories: 221kcal
Author: Molly Watson


  • 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.


Serving ideas:
  • 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.