Fried veal cutlets (or veal scallopine) in olive oil in a pan are used to make veal Milanese. Then served several different ways.
I’ll never stop going to Italian restaurants, but it’s great to be able to make some of my favorite Italian meals at home. And this classic dish is no exception.
Getting Italian breaded veal cutlets golden brown is the same way you get chicken cutlets golden brown: coat them in Italian breadcrumbs and fry them in a pan with olive oil.
Breaded cutlets are called chicken or veal Milanese in Italian. Just to make things even more complicated, the meat used is called veal scallopine in Italian, but cutlets in English.
In either language, they are delicious. Many recipes start with fried meat that is crispy on the outside and tender on the inside, so it’s helpful to know how to make them yourself. Veal Parmigiana, Veal Saltimbocca, or just as is to name a few.
Egg wash – This will be made with eggs & milk and will coat your cutlets second
If the breadcrumbs are already seasoned, you won’t need to add anything else. But if you use plain breadcrumbs, you will need to add garlic powder and parsley.
Veal cutlets: If they’re not already thinly sliced, ask the butcher to do it for you. As I said before, another name for these cutlets are veal scallopini.
For shallow frying in a pan, use olive oil. Just enough oil to fry the outside, but not so much that you have to put it in a pot of water.
Okay so to make these delicious veal cutlets, it’s super simple. Refer below for full directions. Here is the simple overview of the steps:
STEP 1: Set up your dredging stations. Fill one large shallow bowl with flour, another with the egg mixture, and the third with breadcrumbs. To make the egg mixture, simply beat eggs with milk.
STEP 2: Prep your veal cutlets on a plate or cutting board. Pat them dry with a paper towel, and season on both sides with sea salt and black pepper.
STEP 3: Dredge your veal cutlets. Carefully coat both sides of the veal with flour first, then carefully coat all sides with the beaten egg mixture. Please do this in stages. Before dredging in the breadcrumbs, make sure to let the excess egg drip off the veal. Then, use your fork to ensure the breadcrumbs fully coat the cutlet.
STEP 4: Heat your pan. Use a large skillet to cook your veal cutlets so you can work quicker. Heat oil over medium-high heat and once the oil is hot, add the veal cutlets in. One way to tell if the oil is hot enough is to add some bread crumbs and watch how the hot oil reacts to them. If nothing happens, your oil isn’t hot enough. It should sizzle and bubble.
STEP 5: Cook your veal for about 2-3 minutes per side until golden brown. The internal temp should also read 145 degrees Fahrenheit minimum. If the oil starts to smoke or splatter uncontrollably, lower heat until it isn’t so hot.
Sixth step: Let your cooked veal cutlets cool down and use a large plate lined with paper towels to drain off any extra oil. When all the cutlets are cooked, serve however you like!.
Veal scallopini is a classic Italian dish that features thin, tender slices of veal. It’s often breaded and pan-fried, then served with a quick pan sauce. However, enjoying the leftovers requires knowing the best techniques for reheating this delicate meat without overcooking it.
Below are some simple methods to reheat veal scallopini and have it come out moist and flavorful again
Oven Reheating Method
One of the easiest and most reliable ways to reheat veal scallopini is in the oven. This allows the veal to heat gradually and evenly without drying out.
To reheat in the oven:
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Preheat oven to 300°F.
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Place veal slices in a baking dish or oven-safe pan. Make sure the pieces aren’t overlapping.
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Cover tightly with aluminum foil. This will trap in moisture as it reheats.
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Bake for 15-20 minutes, until heated through. Check for doneness after 15 minutes.
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For larger portions of veal or thicker cuts, allow extra oven time, up to 25-30 minutes. Watch closely to prevent overcooking.
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Optional: For added flavor and moisture, add a bit of chicken or vegetable stock to the bottom of the baking dish before reheating.
The relatively low oven temperature ensures the veal warms slowly while the foil tent keeps it from drying out. Just be careful not to overbake it or the texture will become tough.
Skillet Reheating Method
Another way to reheat veal scallopini is right on the stovetop in a skillet. This allows you to reheat smaller portions more quickly.
To use the skillet method:
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Add a teaspoon of oil to a non-stick skillet and heat on medium.
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When oil is shimmering, add veal slices in a single layer without overcrowding the pan.
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Cook for 2-3 minutes on the first side. Gently flip and cook another 1-2 minutes.
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Add a splash of chicken or veggie stock or white wine to create a little pan sauce as it reheats.
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Once heated through, remove veal from skillet and pour sauce over the top.
The benefit of stovetop reheating is it takes less time when dealing with just a few pieces of veal. Watch it closely as pan frying can go from perfectly warmed to overdone in a matter of minutes.
Microwave Reheating
For quick reheating of a single portion, the microwave can work in a pinch. It won’t have the same flavor as oven or skillet, but it’s fast.
To microwave veal slices:
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Place veal in a microwave-safe dish, separated into a single layer.
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Cover with a paper towel or parchment paper to prevent splattering.
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Microwave on 50% power for 1 minute. Check for temperature.
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If needed, continue microwaving at 30 second intervals, checking frequently to avoid overcooking.
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Let rest 1-2 minutes before serving.
The main cautions with microwave reheating are uneven heating and accidently overcooking. Cook intermittently and stir or rearrange pieces so they reheat evenly.
Tips for Avoiding Overcooked, Rubbery Veal
No matter which reheating method you use, there are some important tips to remember:
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Use lower heat and reheat gradually. High heat causes veal to seize up and toughen.
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Don’t reheat slices stacked or overlapping. This prevents even reheating.
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Check for doneness early and frequently. It’s easy to go from perfect to overdone in seconds.
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Look for an internal temperature of 140°F for reheated veal. Use a meat thermometer to be sure.
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Let rest 1-2 minutes before serving. This allows heat to evenly distribute.
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Add moisture during reheating via foil, sauce, or stock. This keeps the veal from drying out.
Follow these guidelines and your leftovers will taste nearly as fabulous as the freshly cooked dish! Enjoy your reheated veal scallopini on its own or served over pasta, risotto or creamy polenta for a quick meal.
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HOW TO SERVE VEAL CUTLETS?
Now that you’ve made the cutlets, the big question is how to serve them. Well, veal cutlets are the basis for many delicious recipes, so you can only expect good things from here.
- Serve as is! For a very traditional northern Italian main dish, you could serve your golden-brown veal Milanese cutlet with some Milanese risotto.
- Italian from Milan This showcases the golden-brown crispiness. It tastes great with arugula and lemon wedges, but you can make it with anything.
- Chicken cutlets are the base for chicken Parmigiana, and veal cutlets are the base for veal Parmigiana. This one you probably are very familiar with. With that deliciously traditional tomato sauce and bubbly mozzarella overtop.
- Okay, so piccata is supposed to be made with veal that is covered in flour, not breadcrumbs. But if you want to break the rules, I won’t stop you. Also, I think those veal cutlets would taste great in a piccata sauce with salty capers.
- Some people don’t know about this favorite of mine: veal saltimbocca. The veal cutlets taste best when I put a slice of prosciutto, eggplant, and mozzarella on top of them. After that, a sage, wine, and butter sauce is used to cook them. Typically served alongside sauteed spinach, it’s divine.
- Stuffed Veal Cutlet: This is just one way to make it; there are many more you can do.
How do I store Veal Milanese?
Any extra Veal Milanese can be kept in the fridge for three days in a container that won’t let air in. After that, they don’t taste as fresh.
Veal Scallopini Recipe – Laura Vitale – Laura in the Kitchen Episode 592
FAQ
How long to reheat veal parm?
Why is my veal scallopini tough?
How to reheat breaded veal cutlets?
Can veal scallopini be reheated?
To reheat, place them on a baking sheet in the oven at 300°F (150°C) for 15-20 minutes. Freezing: Ideally, veal scallopini would be separated from any sauce before freezing. Wrap the veal in foil or plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as normal.
How do you cook a veal scallopini?
Veal Marsala Scallopini: This dish will taste better with a sweet and savory Marsala wine sauce. After sautéing the veal, deglaze the pan with Marsala wine. Simmer the chicken broth over low heat. Add a pat of butter and some fresh thyme for a glossy, rich sauce.
How do you cook veal scallopini in a cast iron skillet?
Preheat a cast iron or heavy skillet on medium high heat with butter. Add in the veal scallopini but avoid over crowding the pan. Make sure the veal is in a single layer at all times. Cook the veal for 3 minutes until golden and crisp and then flip each piece. Cook for an extra 3-4 minutes until golden crisp.
What is Veal Scallopini?
Veal Scallopini is a dish in Italian cuisine made from thinly sliced veal that is dredged in flour and then sautéed in a mixture of butter and olive oil. After cooking, the veal is typically removed from the pan, and a sauce is made using ingredients like white wine, fresh lemon juice, and capers.