Description
Golden, crispy veal cutlets simmered in a sweet red pepper and tomato sauce—this Italian veal scallopini is cozy, classic, and loaded with flavor. Easy enough for weeknights, elegant enough for Sunday dinner.
Ingredients
Scale
- 1½ pounds veal cutlets
- 1 large egg
- 2 tbsp milk
- 1 cup seasoned dry bread crumbs
- 1 tbsp chopped fresh parsley
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 4 tbsp vegetable oil, divided
- 2 red bell peppers, sliced
- 1 onion, chopped
- 1 (14.5 oz) can stewed tomatoes
- 1 cup water
- 1 tbsp white sugar
Instructions
- Place veal cutlets between sheets of plastic wrap and gently pound to even thickness.
- Beat egg and milk in a shallow bowl. In a separate bowl, mix bread crumbs, parsley, garlic powder, salt, and pepper. Dip each cutlet in egg, then in bread crumbs.
- Heat 2 tbsp oil in a skillet over medium. Fry cutlets in batches until browned, about 3 minutes per side. Drain on paper towels.
- Add remaining oil to the skillet. Sauté peppers and onion until soft, about 8 minutes. Add tomatoes, water, and sugar. Bring to a boil, cover, and simmer for 30 minutes.
- Reduce heat to low. Place veal cutlets in sauce, cover, and simmer until tender, about 30 minutes.
- Oven method: After frying, layer cutlets in a baking dish, pour sauce over, cover, and bake at 350°F for 30 minutes.
Notes
Try fresh tomatoes and tomato paste if you don’t have canned. Add fresh herbs or chili flakes for more flavor. Sauce freezes well and works great on pasta or bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Plat Principal
- Method: À la poêle
- Cuisine: Italienne
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 7g
- Sodium: 570mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 44g
- Cholesterol: 110mg