Veal Scallopini Recipes

Veal Scallopini, (also referred to as veal cutlets), is a general term that refers to a thinly sliced piece of veal (typically veal leg meat), which is then pounded before cooking. Veal cutlets are used to create classic veal favorites such as veal piccata, veal marsala, veal Milanese, and veal parmesan. Many of our veal cutlet recipes are quick, easy, and delicious. The most important thing to remember is that cutlets must be pre-pounded before preparation to ensure tenderness. Visit “How to Pound Cutlets” to learn this easy step or view our cooking videos for further instructions.

For the best veal scallopini–be sure to pound
Fork tender veal scallopini (also referred to as veal cutlets) is a result of proper preparation – namely pre-pounding. Pounding cutlets is very simple and quick, and is the most important step to creating a fork-tender scallopini recipe. Follow these simple ‘how to pound’ instructions to make delicious veal marsala, veal parmesan, veal piccata, veal Milanese, veal schnitzel and more.