Description
Golden, tender veal in a garlicky tomato sauce, perfect for weeknights and picky eaters alike. This cozy Italian classic is easy, comforting, and always a hit.
Ingredients
Scale
- 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
Instructions
- If needed, gently pound veal cutlets to 1/4-inch thick. Season both sides with salt and pepper. Dredge in flour, shaking off excess.
- Heat olive oil (and butter, if using) in a large skillet over medium-high. Working in batches, add veal and sear 1–2 minutes per side, just until golden. Remove to a plate.
- In the same skillet, add more oil if needed. Sauté onion until soft, about 2–3 minutes. Add garlic, cook 30 seconds.
- Stir in tomato paste, cook 1 minute. Add crushed tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine.
- Return veal to the skillet, nestling into sauce. Simmer uncovered 10–15 minutes until sauce thickens slightly and veal is cooked through.
- Taste and adjust seasoning. Sprinkle with fresh parsley and serve hot.
Notes
Use chicken or pork if veal isn’t available. Make sauce ahead and reheat with veal before serving. Perfect over pasta, mashed potatoes, or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 110mg