Veal Scallopini in Red Sauce

Name: Veal Scallopini in Red Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound veal scallopini (thin-sliced cutlets); Salt and pepper, to taste; 1/2 cup all-purpose flour (or cornstarch for gluten-free); 2 tablespoons olive oil (plus more as needed); 1 tablespoon butter (optional, for extra flavor); 1 small onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1 (15-ounce) can crushed tomatoes; 1/2 cup beef or chicken broth; 1 teaspoon Italian seasoning (or 1/2 tsp each dried oregano and basil); Fresh parsley, chopped, for garnish

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Let’s talk about veal scallopini in red sauce. If you’re picturing some stuffy restaurant dish—think again! This is pure home comfort, the kind of recipe that brings everyone running to the kitchen, forks in hand, before you even finish plating. We’re talking golden, tender veal in a garlicky tomato sauce, so easy you’ll wonder why you ever bothered with takeout.

Collage showing golden seared veal scallopini in a skillet and a plate of spaghetti topped with veal scallopini and homemade red sauce, sprinkled with parsley. Perfect for Italian comfort food, family meals, and easy weeknight dinners.

Spoiler: your picky eaters will inhale it, and you’ll look like an absolute dinner hero (even if you barely glanced at the stovetop).

Why This Veal Scallopini Is a Weeknight Winner

Quick comfort: Veal cooks in minutes and the sauce comes together fast, so you get a cozy, “special” dinner with zero stress.
Simple, classic ingredients: Butter, tomato sauce, garlic, onion, and Italian herbs—nothing fancy, just pure flavor.
Beautiful presentation: Glossy sauce, tender veal, fresh herbs—looks as good as it tastes, especially over pasta or potatoes.

The Secret to Perfect Veal Scallopini Every Time

Here’s the play-by-play so you can serve this up like a pro—even if you’ve never cooked veal before.

What You’ll Need

Veal scallopini: These are thinly sliced cutlets. If you can’t find veal, thin-sliced chicken or pork totally works (see swaps below).
Flour: For a light dredge, giving the veal that irresistible golden crust.
Olive oil & butter: For rich flavor and perfect browning.
Onion & garlic: Your flavor BFFs.
Tomato paste & crushed tomatoes: This is where the magic happens—rich, tangy, so much depth.
Beef or chicken broth: Adds savory body to the sauce.
Italian seasoning: Or just a pinch of oregano and basil if that’s what you’ve got.
Fresh parsley: To finish. Because we’re fancy like that (but not too fancy).

For precise amounts, check the recipe card at the end of the post.

Raw veal cutlets, onion, garlic, tomato sauce, olive oil, broth, butter, flour, and herbs arranged on a white countertop. Everything you need for a homemade Italian dinner.

Ingredient Swaps & Tips

No veal? Use thinly sliced chicken, turkey, or pork cutlets. They’ll all turn out delicious.
Gluten-free? Use cornstarch instead of flour for dredging.
Want more veggies? Toss in sliced mushrooms or bell peppers with the onions. Go wild.
Dairy-free? Skip the butter and use all olive oil.

Step-by-Step: How to Make Veal Scallopini in Red Sauce

This isn’t rocket science. If you can flip a pancake, you can make scallopini.

1. Tenderize and Dredge

Give your veal a gentle pound with a meat mallet until it’s about ¼-inch thick. (Or buy pre-pounded—no judgment here.) Season both sides with salt and pepper, then dredge each piece in flour. Shake off any excess.

Raw veal cutlets being dredged in flour on a wooden cutting board, seasoned with salt and pepper, prepping for the perfect scallopini crust.

2. Sear to Perfection

Heat olive oil (and a dab of butter, if you’re feeling it) in a big skillet over medium-high. Working in batches, add the veal and cook 1–2 minutes per side, just until golden. Don’t crowd the pan! Set aside on a plate—no need to cook through, it’ll finish in the sauce.

Two veal cutlets sizzling and turning golden in a skillet with melted butter, ready for a classic Italian scallopini dinner.

3. Build That Flavor

In the same skillet, add a touch more oil if needed. Toss in the onion and sauté until soft, then add the garlic and cook just until fragrant. Stir in tomato paste and let it cook for a minute (it’ll get even richer). Add crushed tomatoes, broth, Italian seasoning, salt, and pepper. Give it a good stir.

Diced onions sizzling in a cast iron skillet, the essential start for rich and flavorful veal scallopini in red sauce.

Cast iron skillet filled with tomato sauce for veal scallopini, seasoned and simmering, ready for a hearty family meal.

4. Simmer and Finish

Nestle the veal back into the sauce. Simmer, uncovered, for about 10–15 minutes—just enough for the flavors to meld and the veal to finish cooking. The sauce should be rich but not too thick; if it gets too reduced, splash in a bit more broth.

Skillet filled with golden veal scallopini simmered in homemade tomato sauce, topped with fresh parsley. The perfect cozy dinner for Italian food lovers.

5. Serve and Swoon

Taste for seasoning, sprinkle with fresh parsley, and serve hot over pasta, mashed potatoes, or buttery rice. Wipe the plate clean with bread—no shame.

Overhead view of a white plate with spaghetti and two veal cutlets covered in tomato sauce and parsley. Homemade Italian comfort food for any night.

Pro Tips for Next-Level Scallopini

Don’t overcook: Sear veal just until golden to keep it tender.
Customize: Add chili flakes for heat, swap in marinara, or use dried herbs—this recipe’s flexible.
Perfect your sauce: Simmer longer if thin; add broth if too thick.
Cook for a crowd: Double the recipe, searing veal in batches.

Storage, Reheating, and Freezer Tips

Fridge: Leftovers keep in an airtight container up to 3 days. The flavor gets even better!
Freezer: Freeze cooled scallopini in sauce for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheat: Warm in a skillet over low heat, adding a splash of broth or water to loosen the sauce if needed.

What to Serve with Veal Scallopini in Red Sauce

Pasta: Linguine, spaghetti, or penne. Classic.
Mashed potatoes: For peak cozy.
Buttery rice: Not traditional, but absolutely delicious.
Crusty bread: To mop up every last drop.

Two veal patties served over creamy mashed potatoes and covered in savory red sauce, garnished with parsley. A simple, hearty meal for weeknight comfort.

And don’t forget a crisp green salad (or, honestly, just the bread—no judgment).

Short Story: The Night I Won Over the Picky Eaters

True story: The first time I made this, I fully expected a dinner mutiny. I mean, veal? For my meat-and-potatoes family? Shockingly, there wasn’t a single complaint—just a lot of happy fork clinks and requests for seconds. If you want to see adults and kids unite over dinner, this is your secret weapon.

Platter of veal scallopini nestled in rich tomato sauce and topped with chopped parsley. A classic Italian meal that’s quick and satisfying.

FAQ

Can I use chicken instead of veal?

Absolutely! Thin-sliced chicken breasts or pork cutlets work just as well. You may need to adjust cooking time (chicken cooks fast).

What if my sauce gets too thick?

Easy fix—just add a splash of broth or water and stir. Let it simmer until you love the consistency.

Can I add more veggies?

Go for it! Mushrooms, bell peppers, even spinach will fit right in. Sauté them with the onions.

How do I make this gluten-free?

Swap the flour for cornstarch or a 1:1 gluten-free blend. You’ll still get that nice crust.