Milk Fed Veal Scallopini Recipe
milanese or parmigiana
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Breading
Cooking
Method
Preparation of Veal
- 1
Pound the Veal
Place the milk-fed veal cutlets between two pieces of plastic wrap. Using a meat mallet, gently pound each cutlet until they are about 1/4 inch thick.
- 2
Season the Cutlets
Season both sides of the veal cutlets with salt and black pepper.
Breading Process
- 3
Prepare Breading Stations
Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
- 4
Bread the Cutlets
Dredge each veal cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb and cheese mixture, pressing gently to adhere.
Cooking the Veal
- 5
Heat the Pan
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until hot.
- 6
Cook the Cutlets
Add the breaded veal cutlets to the skillet, being careful not to overcrowd. Cook for 3-4 minutes on each side until golden brown and cooked through.
- 7
Serving
- 8
Plate the Dish
Remove the cooked veal from the skillet and place on a serving platter. Serve with lemon wedges on the side.
- 9
Garnish
Optionally, sprinkle with additional grated Parmesan cheese before serving.