Veal Scallopini in a Sweet Red Pepper Sauce

4.6
(28)
23 Reviews
8 Photos

This recipe has been in the family for generations. The meat is so tender and with the red pepper sauce, is so flavorful you'll want to make it at least once a week! I love serving this with a spring mix salad with a balsamic vinaigrette. Instead of scallopini, you can use veal cutlets and sometimes beef cutlets. The beef cutlets would take another 10 minutes longer cooking with the sauce.

Submitted by CucinaItaliana
Published on June 18, 2020
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Prep Time:
20 mins
Cook Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 1 ½ pounds veal cutlets

  • 1 egg

  • 2 tablespoons milk

  • 1 cup seasoned dry bread crumbs

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon garlic powder

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • vegetable oil for frying, or as needed - divided

  • 2 red bell peppers, sliced

  • 1 onion, chopped

  • 1 (14.5 ounce) can stewed tomatoes

  • 1 cup water

  • 1 tablespoon white sugar

Directions

  1. Pound veal cutlets a few times with a meat mallet to tenderize, if desired. Beat egg with milk in a shallow bowl. Stir bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl until well combined.

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

  3. Heat 2 more tablespoons vegetable oil in the same skillet; cook and stir red bell peppers and onion in the hot oil until soft, about 8 minutes. Pour stewed tomatoes into vegetables and stir in water and sugar, dissolving sugar into the sauce. Bring to a boil, cover, and simmer for 30 minutes.

  4. Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.

Cook's Note:

In the alternative, after frying both cutlets and peppers and onion, you may instead place the cutlets in a baking dish and top with the sauce and red pepper mixture. Cover with foil and bake in a 350-degree oven for 30 minutes.

46 home cooks made it!

Nutrition Facts (per serving)

238 Calories
7g Fat
27g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 238
% Daily Value *
Total Fat 7g 8%
Saturated Fat 2g 10%
Cholesterol 91mg 30%
Sodium 764mg 33%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Total Sugars 9g
Protein 18g 37%
Vitamin C 60mg 67%
Calcium 98mg 8%
Iron 3mg 16%
Potassium 509mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.