Veal Scallopini with Arugula Salad

Recipe By: Deborah Mele

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time:  25 minutes
Serves: 4



  • 4 Veal Scallopini
  • 1/2 Cup All-Purpose Flour
  • 1 Large Egg Plus 3 Tablespoons Of Milk
  • 1 Cup Seasoned Bread Crumbs
  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons Butter
  • 2 to 3 Cups fresh Arugula
  • 1 Cup Ripe Cherry Tomatoes
  • 1 Lemon
  • 2 Tablespoons Olive Oil
  • Parmesan Cheese Shavings



  1. If the scallopine are not of equal thickness, pound them gently with a meat mallet.
  2. Dip the veal pieces in flour, then in the egg beaten with the milk, and finally the breadcrumbs.
  3. Place in the refrigerator for an hour to ensure the breadcrumbs adhere well to the meat.
  4. In a frying pan large enough to hold the veal pieces, heat the 2 tablespoons oil and butter until sizzling.
  5. Cook the scallopine quickly over medium high heat until lightly browned on both sides, about 2 minutes per side.
  6. Remove the veal from the heat and allow to cool to room temperature.
  7. Place the veal on a platter and the top with the arugula and the tomatoes cut into half.
  8. Squeeze the lemon over the dish, and drizzle the remaining 2 tablespoons olive oil.
  9. Season with salt & pepper, and then top with the Parmesan shavings.
  10. Serve
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