Veal Scaloppini Milanese Style
Milanese Veal cutlets over a bed of arugula, with slices of lemon and topped with parmesan cheese

Veal Scaloppini Milanese Style

If you're looking for fast, simple, and delicious, look no further than this Veal Scallopini Milanese Style. Tender, crispy veal accented with bright lemon and peppery arugula proving that sometimes, the simplest recipes are the best. Get all the flavors of a gourmet meal in less than 15 minutes with this classic Veal Scallopini recipe. It is great for a busy weeknight dinner!
The dish is best served immediately. This recipe suggests serving the dish with fresh side of arugula salad lightly dressed in a little lemon juice, olive oil, parmesan cheese and freshly ground black pepper. The veal scallopini would also be great served with any of your favorite sides like a veggie and some potatoes! Veal is versatile and you never have to get bored with all the meal options it provides. This easy Veal Scallopini Milanese Style recipe was developed by Jessy Freimann with the Life Jolie! Visit her blog for some great side additions to this meal. Check out more ideas for veal cutlets too!

Prep Time:
10 minutes

Cook Time:
3 minutes

Total Time:
13 minutes

5 cutlets


  • 1-pound veal cutlets (around 5 cutlets)
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup Romano or parmesan cheese, finely grated
  • 2-3 Tablespoons olive oil + extra for dressing the arugula
  • Fresh arugula
  • 1/2 lemon + some extra lemon wedges for serving
  • Freshly grated Romano or parmesan cheese


  1. Make sure the cutlets are of uniform thickness (1/8 of an inch) and if they aren’t, pound them under some plastic wrap with the flat side of a meat mallet. Pat dry with paper towel and season well with salt and pepper on both sides.
  2. Place 3 shallow bowls out. Fill the first with flour, the second with the beaten eggs, and in the third combine bread crumbs and Romano cheese.
  3. Coat each cutlet in flour and tap off any excess.
  4. Coat each cutlet with egg and tap off any excess.
  5. Coat each cutlet with the bread crumb mixture and tap off any excess. Place them onto a plate.
  6. Heat 2 Tablespoons oil in a large pan over medium high until it’s shimmering. You can test it by adding one drop of water to the pan and if it sizzles, it’s hot enough.
  7. Cooking in batches so as not to overload the pan, place some of the cutlets into the pan and cook for 1-1 1/2 minutes (time this and be careful to manage the heat- you want them brown, not black). Between batches, add an additional Tablespoon of oil if needed.
  8. Turn the cutlets and fry the other side for another 1-1 1/2 minutes and move to a clean plate. Rest for 5 minutes.
  9. While the meat rests, lightly dress fresh arugula with olive oil, fresh lemon juice, coarsely ground black pepper and freshly grated Romano cheese.
  10. Divide the salad between plates and top with cutlets. Sprinkle with a little more grated cheese and a squeeze of lemon juice and serve immediately.