Crispy pesto veal scallopini
Crispy pesto veal scallopini
Spring brings a lightening-up, not only for sweater layering but on our dinner plates as well. Spreading veal scallopini with garden-fresh-tasting pesto, then covering with airy panko crumbs, produces a fancy professional-looking cutlet. Since these can be coated ahead and fast fried — they’re ideal for no-fuss entertaining yet easy enough for weeknights.
Author: adapted from a pork recipe in Food and Drink 2012
Recipe type: Main
Serves: 4
Ingredients
- 6 – 8 veal scallopini, about 1 lb (500 g)
- 1½ cups panko crumbs
- ½ to ¾ cup homemade or good-quality store-bought pesto
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Spread crumbs in a shallow dish just large enough to hold 1 veal scallopini.
- Stir pesto, then dab a rounded teaspoonful on top of 1 veal scallopini.
- The amount needed depends on the size of the cutlet.
- Spread to cover, right to the edges.
- Place pesto-side down in crumbs and firmly press down.
- Spread the same amount of pesto over top of scallopini.
- Turn over and press into crumbs.
- Lift cutlet.
- Sprinkle crumbs over any bare areas, and place on a baking rack.
- Repeat with remaining slices, redistributing crumbs in the dish when necessary and adding more if needed.
- The veal scallopini can be cooked right away, but if first left to dry for a half hour they will have a crispier coating.
- Fry, heat 1 tablespoon each of butter and oil in a wide skillet over medium heat.
- Add 1 -2 scallopini and cook until golden, about 3 minutes per side.
- If dark browning appears, reduce the heat,
- Place on a dish in a warm oven.
- Repeat with remaining cutlets, adding more oil and butter as needed.
Notes
Serve with a spring mix and papaya salad
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