Crispy Scallopini Caesar

Crispy Scallopini Caesar

If you’re looking for a meal that feels both comforting and fresh, Crispy Scallopini Caesar is the perfect answer. This elevated take on a traditional Caesar salad pairs crispy, golden veal scallopini with a vibrant mix of seasonal vegetables and a creamy homemade basil Caesar dressing. The result is a dish that’s hearty enough for dinner yet fresh enough for warm-weather entertaining.

What makes this Scallopini Caesar stand out is the contrast of textures and flavors. The crisp coating on the veal delivers satisfying crunch, while fresh romaine, snap peas, cucumber, and watermelon radishes bring brightness and color to every bite. A basil-infused Caesar dressing adds a garden-fresh twist to the beloved classic, balancing the richness of the scallopini with herbaceous, tangy flavor.

Perfect for Spring or Summer

This dish is ideal for spring and summer gatherings when seasonal produce is at its peak. It looks beautiful on the table and feels special enough for guests, but it’s simple enough to prepare for a weeknight family meal. The addition of toasted seasoned breadcrumbs creates another layer of texture that ties everything together and gives the salad a gourmet finish.

Versatile Crispy Scallopini Caesar

One of the best things about Scallopini Caesar is its versatility. Serve it as an elegant plated entrée, arrange it family-style for a casual dinner party, or customize it with your favorite seasonal vegetables. A squeeze of fresh lemon and a generous shaving of Parmesan help highlight the bright, fresh flavors throughout the dish. You can also make it easier by buying your favorite dressing and skipping the toasted breadcrumbs.

Whether you’re a fan of classic veal scallopini, Caesar salad, or both, this recipe brings together the best of each. Crispy, savory, fresh, and satisfying, Crispy Scallopini Caesar is a modern dinner recipe that’s sure to become a favorite in your rotation.

Recipe and photography inspiration for this Scallopini Caesar feature were created by The Uncomplicated Chef, whose fresh, approachable style brings this delicious dish to life.

Ingredients

Scallopini

  • 8 thin veal cutlets
  • 1 cup breadcrumbs
  • 2 eggs
  • ¼ cup flour
  • Salt + pepper
  • ½ tsp Italian seasoning
  • Olive oil, for frying

Ceaser

  • Lemon wedges
  • 2 heads romaine, chopped
  • 1 cup snap peas, sliced
  • 3–4 watermelon radishes, shaved
  • 1 cucumber, sliced

Basil Caesar dressing

  • 1 cup basil
  • 1 garlic clove
  • 2 anchovy fillets
  • 1 egg yolk
  • 2 tbsp lemon juice
  • 1 tsp Dijon
  • 1/3 cup olive oil
  • Salt + pepper
  • 1/3 cup parmesan cheese

Toasted breadcrumbs

  • 1/2 cup breadcrumbs
  • 1–2 tbsp olive oil
  • Pinch salt
  • 1/2 tsp Italian seasoning

Instructions

  1. Toast the Breadcrumbs – Heat olive oil in a small skillet over medium heat. Add the breadcrumbs, salt, and Italian seasoning. Stir frequently until golden brown and fragrant, about 3–5 minutes. Transfer to a bowl and set aside.
  2. Make the Basil Caesar Dressing – In a blender or food processor, combine the basil, garlic, anchovies, egg yolk, lemon juice, Dijon mustard, olive oil, salt, and pepper. Blend until smooth and creamy. Stir in the Parmesan cheese and adjust seasoning to taste.
  3. Prepare the Veal -If necessary, lightly pound the veal cutlets to an even thickness. Season both sides with salt and pepper.
  4. Set up a breading station with: Flour, Beaten eggs, and Breadcrumbs mixed with Italian seasoning, salt, and pepper. Dredge each cutlet in flour, dip into the egg, then coat evenly in the seasoned breadcrumbs.
  5. Heat a generous layer of olive oil in a large skillet over medium heat. Working in batches, cook 2–3 cutlets at a time for 2–3 minutes per side, or until golden brown and crisp. USDA recommends an internal cooking temperature of 145F for cutlets, keep in mind these cook quickly as they are a thin cut.
  6. Transfer to a wire rack or paper towel-lined plate. Finish with a squeeze of fresh lemon juice and a light sprinkle of salt.
  7. In a large bowl, combine the romaine, snap peas, watermelon radishes, and cucumber. Add the basil Caesar dressing and toss gently until evenly coated.
  8. Place two veal cutlets on each plate. Top with a generous portion of the spring Caesar salad. Finish with the toasted breadcrumbs and an extra sprinkle of Parmesan cheese, if desired. Serve immediately with fresh lemon wedges on the side.

Prep
Time:

15 minutes

Cook
Time:

30 minutes

Serving
Size:

4

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