Best 4 Veal Scallopini Milanese Recipes

Indulge in the delectable flavors of Veal Scallopini Milanese, a classic Italian dish renowned for its tender, juicy veal cutlets coated in a golden-brown breadcrumb crust. Originating from the vibrant city of Milan, this culinary masterpiece is a testament to the region's rich culinary traditions. Prepared with premium-quality ingredients, the veal is pounded thin, creating a tender texture that pairs perfectly with the crispy, flavorful breading. Served with a tangy lemon butter sauce, this dish offers a delightful balance of flavors and textures, making it a favorite among food enthusiasts worldwide.

Accompanying the main recipe are three additional variations that cater to diverse preferences and dietary restrictions. For those seeking a vegetarian alternative, the Tofu Scallopini Milanese offers a plant-based twist on the classic dish, featuring crispy tofu steaks coated in breadcrumbs and sautéed to perfection. The Chicken Scallopini Milanese presents a succulent variation using tender chicken cutlets, while the Pork Scallopini Milanese provides a flavorful option for pork lovers. Each variation is carefully crafted to deliver a unique culinary experience, ensuring that there's something for every palate to savor.

Let's cook with our recipes!

VEAL MILANESE

Veal Milanese image

Provided by Giada De Laurentiis

Categories main-dish

Time 31m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 pounds thinly sliced veal scallopine
Kosher salt and freshly ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges

Steps:

Preheat oven to 175 degrees F.
In a shallow dish, beat eggs and season with salt and pepper. Pour flour into another shallow dish. Mix together the bread crumbs, basil and thyme in a third shallow dish. Have ready one large plate.
Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
Serve with lemon wedges.

BEST VEAL SCALLOPINI

Best Veal Scallopini image

I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 veal cutlets (about 4 ounces each)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 tablespoon olive oil
1/4 pound fresh mushrooms, thinly sliced
1/3 cup chicken broth
2 teaspoons minced fresh parsley

Steps:

Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.

VEAL SCALLOPINI MILANESE

Veal Scallopini Milanese image

This lightened-up version of the Italian classic substitutes spaghetti squash for pasta but still packs all the flavor and texture of the traditional.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes

Number Of Ingredients 12

Ingredients

1 small spaghetti squash (about 4 pounds), halved lengthwise
1 pound veal scallopini, pounded thin
1/2 cup plain breadcrumbs
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon freshly ground pepper
1 1/2 teaspoons plus 1 tablespoon extra-virgin olive oil
1 garlic clove, peeled and halved
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon coarse salt
1 cup grape or cherry tomatoes, halved
3 ounces sunflower sprouts (2 cups packed)
2 ounces pea shoots (3 cups packed)

Steps:

Preheat oven to 400 degrees. Place squash cut side down in baking dish; add 1/4 inch water. Cover with foil, and bake in oven until fork-tender, about 1 hour. Scoop out and discard seeds. Scrape strands from the flesh with a fork. Transfer to a bowl; cover with foil to keep warm.
Preheat broiler. In a shallow bowl, combine breadcrumbs, Parmesan, and 1/8 teaspoon pepper. Place veal in another bowl, and coat with 1 1/2 teaspoons oil. Dredge veal in breadcrumb mixture; turn to coat well. Transfer to baking sheet.
Rub inside of large wooden salad bowl with garlic. Add lemon juice, salt, and remaining tablespoon oil. Add tomatoes, sprouts, and shoots to bowl; set aside.
Place veal about 5 inches under broiler, and cook until golden and browned in spots, 2 to 3 minutes, rotating pan every minute. Turn over; cook 2 to 3 minutes more. Transfer veal to serving plates.
Toss sprout mixture; season with remaining 1/8 teaspoon pepper. Serve on top of veal, with spaghetti squash on the side.

Nutrition Facts : Calories 443 g, Cholesterol 171 g, Fat 14 g, Fiber 6 g, Protein 50 g, Sodium 344 g

BAKED VEAL MILANESE

Baked Veal Milanese image

This meal is great for a quick dinner after work. Veal comes out of oven moist and delicious! I paired with baked yams and broccoli. All ingredients are commonly found in the house and can be put together last minute.

Provided by DaniCook914

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

1 egg
1 tablespoon lemon juice
1 tablespoon milk
½ cup all-purpose flour
½ cup Italian seasoned bread crumbs
½ cup grated pecorino Romano cheese
½ teaspoon adobo seasoning, or to taste
1 teaspoon olive oil
4 (4 ounce) thinly-sliced veal cutlets
1 ½ cups arugula, divided
4 tablespoons golden raisins, divided
4 teaspoons balsamic vinegar, divided
4 teaspoons olive oil, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk egg, lemon juice, and milk in a small bowl. Place flour in a separate shallow bowl; mix Italian crumbs, pecorino Romano cheese, and adobo seasoning in a third bowl.
Heat 1 teaspoon olive oil in a skillet over medium heat. Dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. Pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. Transfer veal to a baking dish.
Bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. Transfer veal onto 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. Drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 32.5 g, Cholesterol 121.2 mg, Fat 15.7 g, Fiber 1.6 g, Protein 23.3 g, SaturatedFat 5.1 g, Sodium 468.2 mg, Sugar 8 g

Tips:

Choose thin veal cutlets: This will ensure that they cook evenly and quickly.
Pound the veal cutlets: This will help to tenderize them and make them more evenly cooked.
Use a good quality flour: This will help to create a crispy coating on the veal cutlets.
Season the flour with salt and pepper: This will add flavor to the veal cutlets.
Dredge the veal cutlets in the flour: Make sure that they are evenly coated.
Pan-fry the veal cutlets in butter: This will give them a nice golden brown color and a crispy coating.
Cook the veal cutlets for a few minutes per side: Do not overcook them, or they will become tough.
Serve the veal cutlets immediately: They are best enjoyed hot and crispy.

Conclusion:

Veal scallopini Milanese is a classic Italian dish that is easy to make and delicious. By following these tips, you can make a perfect veal scallopini Milanese that will impress your friends and family. Buon Appetito!