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VEAL SCALLOPINI recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›e11even›Veal Scallopini Recipe

Veal Scallopini Recipe

Name: e11evens VEAL SCALLOPINI Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces veal cutlets; 1 cup all-purpose flour; 2 large eggs; 1 cup breadcrumbs; 1 cup olive oil; 4 tbs unsalted butter; 1 medium fennel bulb, thinly sliced; 1 cup black olives, pitted and sliced; 2 tbs fresh parsley, chopped; 2 tbs lemon juice; 1 lb new potatoes, halved; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 tbs fresh rosemary, chopped; 4 cups mizuna greens; 1 cup cherry tomatoes, halved; 1 medium cucumber, sliced; 2 tbs olive oil; 1 tbs balsamic vinegar; to taste salt and pepper

Inspired by e11even

Time1h

Serves4

Breaded Veal Cutlet, Fennel and Olive Butter Sauce, Roasted New Potatoes, Mizuna Salad

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Ingredients

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Veal Scallopini

4 pieces veal cutlets

1 cup 00 bread flour

2 large Eggs

1 cup breadcrumbs

1 cup olive oil

Fennel and Olive Butter Sauce

4 tbs Unsalted butter

1 medium fennel bulb, thinly sliced

1 cup black olives, pitted and sliced

2 tbs Fresh parsley, chopped

2 tbs ReaLemon lemon juice

Roasted New Potatoes

1 lb new potatoes, halved

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs Fresh rosemary, chopped

Mizuna Salad

4 cups mizuna greens

1 cup Cherry tomatoes, halved

1 medium Cucumber, sliced

2 tbs olive oil

1 tbs Aged balsamic vinegar

to taste Celtic salt and pepper

Method

Veal Scallopini

Prepare the Veal

Dredge each veal cutlet in flour, dip in beaten eggs, and then coat with breadcrumbs. Heat olive oil in a large skillet over medium heat and cook the cutlets for 3-4 minutes on each side until golden brown. Remove from skillet and keep warm.

Fennel and Olive Butter Sauce

Make the Sauce

In the same skillet, add butter and fennel, cooking until fennel is soft. Stir in olives, parsley, and lemon juice. Cook for an additional 2 minutes, then pour over the veal cutlets.

Roasted New Potatoes

Roast the Potatoes

Preheat the oven to 400°F (200°C). Toss halved new potatoes with olive oil, salt, pepper, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until crisp and golden.

Mizuna Salad

Prepare the Salad

In a large bowl, combine mizuna greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss gently to combine.

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