Hey! How was your weekend? I hope it was better than mine. When you have kids, your daily routine often revolves around their schedules and health. This past weekend, my youngest caught the flu, so we mostly stayed home. Thankfully, yesterday was a holiday, so we spent the whole day in bed. She is doing much better today, so I decided to make her favorite dish—Veal Scaloppini alla Milanese with Spaghetti. This dish is simple to make, quick, and incredibly delicious. Let’s dive into this classic Italian recipe!
Quick Facts
- Preparation time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 4 portions
- Difficulty: Easy
- Dietary notes: Can be made gluten-free
Ingredients
Veal Scaloppini
- 3 eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 cup all-purpose flour
- 1/2 cup bread crumbs
- 1 cup panko breadcrumbs
- 4 thinly sliced veal fillets
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
- Lemon wedges (for serving)
Spaghetti
- 0.5 lb spaghetti
- Salt (for pasta water)
- Olive oil (for serving)
- Grated Parmesan (for serving)
- Capers (for garnish)
- Anchovies (optional, for garnish)
Why You’ll Love This Recipe
Veal Scaloppini alla Milanese is a classic Italian dish that’s perfect for a quick family dinner. The thinly sliced veal fillets are breaded and pan-fried to golden perfection, creating a crispy exterior and a tender, juicy interior. Paired with simple spaghetti, this meal is both satisfying and elegant.
Instructions
1. Prepare the Veal Scaloppini
- Pound the Veal: Place each veal fillet between two pieces of plastic wrap or waxed paper and lightly pound with a rolling pin until 1/4-inch thick.
- Season the Veal: Season the veal fillets with salt and pepper.
- Set Up Breading Station: Line up three plates or shallow bowls—one with flour, one with beaten eggs mixed with Parmesan and thyme, and one with a mixture of bread crumbs and panko breadcrumbs.
- Bread the Veal: Dredge each veal fillet in flour, shake off any excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture. Press gently to ensure the crumbs adhere well.
2. Cook the Veal Scaloppini
- Heat Oil and Butter: In a large skillet, heat olive oil and half of the butter over medium heat.
- Fry the Veal: Add the breaded veal fillets to the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining veal, adding more butter and oil as needed.
3. Cook the Spaghetti
- Boil Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente.
- Drain and Serve: Drain the spaghetti and toss with a little olive oil to prevent sticking. Serve with grated Parmesan and capers if desired.
4. Assemble and Serve
- Plate the Dish: Place a serving of spaghetti on each plate. Top with a veal fillet and garnish with lemon wedges.
- Enjoy: Serve immediately and enjoy this delicious Italian classic.
Tips and Tricks
- Gluten-Free Option: Use gluten-free flour and bread crumbs.
- Low-Carb Option: Replace the spaghetti with zucchini noodles.
- Vegan Alternative: Substitute veal with eggplant slices for a plant-based version.
Storage and Reheating
- To Store: Store leftover fried veal cutlets in an airtight container in the refrigerator for 3 to 4 days.
- To Freeze: Wrap individual fried cutlets in plastic wrap or aluminum foil, then place them in a resealable freezer bag or container. Freeze for 2 to 3 months.
- To Reheat: Reheat leftovers in a lightly oiled skillet over medium-low heat or in a 375ºF air fryer until hot and crispy.
Veal scaloppini alla milanese with spaghetti
Servings: 4
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Veal Scaloppini alla Milanese is a classic Italian dish that’s perfect for a quick family dinner. The thinly sliced veal fillets are breaded and pan-fried to golden perfection, creating a crispy exterior and a tender, juicy interior. Paired with simple spaghetti, this meal is both satisfying and elegant.
Ingredients
- 3 eggs
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 cup all-purpose flour
- 1/2 cup bread crumbs
- 1 cup panko breadcrumbs
- 4 thinly sliced veal fillets
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 tablespoons butter
- Lemon wedges for serving
- Spaghetti
- 0.5 lb spaghetti
- Salt for pasta water
- Olive oil for serving
- Grated Parmesan for serving
- Capers for garnish
- Anchovies optional, for garnish
Instructions
Prepare the Veal Scaloppini
- Pound the Veal: Place each veal fillet between two pieces of plastic wrap or waxed paper and lightly pound with a rolling pin until 1/4-inch thick.
- Season the Veal: Season the veal fillets with salt and pepper.
- Set Up Breading Station: Line up three plates or shallow bowls—one with flour, one with beaten eggs mixed with Parmesan and thyme, and one with a mixture of bread crumbs and panko breadcrumbs.
- Bread the Veal: Dredge each veal fillet in flour, shake off any excess, then dip in the egg mixture, and finally coat with the breadcrumb mixture. Press gently to ensure the crumbs adhere well.
Cook the Veal Scaloppini
- Heat Oil and Butter: In a large skillet, heat olive oil and half of the butter over medium heat.
- Fry the Veal: Add the breaded veal fillets to the skillet and cook for 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining veal, adding more butter and oil as needed.
Cook the Spaghetti
- Boil Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente.
- Drain and Serve: Drain the spaghetti and toss with a little olive oil to prevent sticking. Serve with grated Parmesan and capers if desired.
Assemble and Serve
- Plate the Dish: Place a serving of spaghetti on each plate. Top with a veal fillet and garnish with lemon wedges.
- Enjoy: Serve immediately and enjoy this delicious Italian classic.
Nutrition
Serving: 4Ounces | Calories: 921kcal | Carbohydrates: 130g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 155mg | Sodium: 1.422mg | Potassium: 412mg | Fiber: 6g | Sugar: 5g | Vitamin A: 554IU | Vitamin C: 0.4mg | Calcium: 261mg | Iron: 5mg
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Veal Scaloppini alla Milanese with Spaghetti is a delightful and easy-to-make dish that brings a touch of Italian elegance to your dinner table. Whether for a family meal or a special occasion, this recipe is sure to impress.
Cook with love, eat with joy!
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Did you make this recipe? I’d love to see it! Follow @Petitgourmetsd, snap a photo, and tag #Petitgourmetsd!
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6 thoughts on “Veal Scaloppini alla Milanese with Spaghetti”
Sorry about the flu thing.. Been there. Still, you cooked like you had no worries. This is my bride’s favorite dish. (And one of my faves too!) Beautiful! Hope your week ends better than it started.
Thank you Adam, We are doing much better! This dish help through it!
SO glad your daughter is feeling better, G!! I am loving this scaloppini alla milanese! Looks incredibly crispy and delish! I don’t eat veal (by personal choice), but I’m sure this would be just as delicious with chicken! SO GOOD! Cheers, doll!
Hey Chey! yes Charlie is doing much better! no fever since yesterday morning! and it is quite good with chicken also, this is a regular fix in my house! I must admit we all love breaded stuff! heheheh ! hugs my sweetie!
Yikes, I’m sorry your kiddos are sick! This looks like the perfect food to make them feel a bit better!
Hello Annie! Thank you for stopping by! It was the perfect meal for my daughter!:-)