Veal Scallopini in a Sweet Red Pepper Sauce

This veal scallopini recipe coats tender veal cutlets with seasoned bread crumbs, then pan-fries before simmering in a sweet red pepper-tomato sauce.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 238 Calories

Ingredients

• 1 egg
• 2 tablespoons milk
• 1 tablespoon white sugar
• 1 cup water
• 1 onion, chopped
• 1 teaspoon garlic powder
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley
• 1 cup seasoned dry bread crumbs
• 2 red bell peppers, sliced
• vegetable oil for frying, or as needed - divided
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 1.5 pounds veal cutlets

Recipe Instructions

Step 1

Place veal cutlets between two sheets of heavy plastic on a solid level surface. Pound a few times with the smooth side of a meat mallet to tenderize, if desired. Beat egg and milk together in a shallow bowl. Combine bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl.

Step 2

Heat about 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture, then press into crumb mixture to coat. Fry cutlets until browned, about 3 minutes per side. Drain on paper towels.

Step 3

Heat remaining 2 tablespoons vegetable oil in the same skillet. Add peppers and onion; cook until soft, about 8 minutes. Add stewed tomatoes, water, and sugar; bring to a boil, stirring occasionally. Cover skillet; simmer for 30 minutes.

Step 4

Reduce heat to low; place veal cutlets into sauce. Cover skillet; simmer until veal is very tender, about 30 minutes.