Can I make veal scallopini Milanese gluten-free?

Absolutely! Swap the all-purpose flour and regular breadcrumbs for your favorite gluten-free versions. Panko-style gluten-free crumbs are widely available and work great.

Can I air fry veal scallopini Milanese?

Yes! Preheat your air fryer to 375°F, spritz the breaded cutlets with oil, and cook for 6–8 minutes per side. They get surprisingly crispy, and clean-up is even easier.

Can I use chicken or another protein?

Definitely. Chicken breast or turkey cutlets, pounded to the same thinness, work beautifully. Even a firm plant-based alternative can be used for a meatless version.

What’s the best way to reheat leftovers?

Skip the microwave—use a skillet with a little oil over medium-low heat or reheat in the air fryer at 375°F. The crust stays crisp and the veal won’t dry out.

Veal Scallopini Milanese Recipe

Name: Veal Scallopini Milanese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 4 veal fillets (top round or loin), pounded to ¼-inch thickness; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup all-purpose flour; 2 large eggs, whisked; ½ cup regular breadcrumbs; 1 cup panko breadcrumbs; ½ cup freshly grated parmesan cheese; 2 tablespoons olive oil; 3 tablespoons unsalted butter; Lemon wedges, to serve; (Optional) 2 tablespoons finely chopped parsley

Description

Ready to make the crispiest, juiciest veal scallopini Milanese at home? Here’s exactly how to do it—no culinary degree required.

Ingredients

Scale

4 veal fillets (top round or loin), pounded to ¼-inch thickness
½ teaspoon salt
¼ teaspoon black pepper
1 cup all-purpose flour
2 large eggs, whisked
½ cup regular breadcrumbs
1 cup panko breadcrumbs
½ cup freshly grated parmesan cheese
2 tablespoons olive oil
3 tablespoons unsalted butter
Lemon wedges, to serve
(Optional) 2 tablespoons finely chopped parsley

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Instructions

Pound veal fillets to ¼-inch thick and season both sides with salt and pepper.
Set up three bowls: flour in the first, eggs in the second, and breadcrumbs, panko, parmesan (and parsley if using) in the third.
Coat each fillet in flour, then egg, then breadcrumb mixture, pressing well to adhere.
Heat oil and half the butter in a large skillet over medium-high. Fry veal in batches, 3–5 minutes per side, until golden and crisp (internal temp should reach 145°F).
Drain on a wire rack or paper towels. Serve immediately with lemon wedges.

Notes

Don’t crowd the pan—work in batches for max crispiness. Keep cooked veal warm in a low oven while finishing the rest. Leftovers keep up to 4 days in the fridge or 3 months in the freezer. For extra flavor, add Italian herbs to the breadcrumb mix.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: Italian

Nutrition

Serving Size: 1 veal cutlet
Calories: 480
Sugar: 1g
Sodium: 620mg
Fat: 29g
Saturated Fat: 12g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 38g
Cholesterol: 115mg