Veal Scallopini in a Sweet Red Pepper Sauce

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.

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Reviews (2)

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7

Skye of Blue

Jan. 20, 2013

"I found that it had a nice taste but thought that it was a bit odd to put a breaded scallopini in sauce! I tried it and the breading did fall off the veal a bit...." See more"

0

BigShotsMom

Apr. 22, 2013

"We think this is absolutely delicious! I have made it twice now, the first time almost exactly to a T, the second time I made some minor adjustments. I added some oregano to the bread crumbs and ski..." See morepped dipping the cutlets in egg. I simply pressed them into the crumb mixture. I didn't have stewed tomatoes so I used some homemade marinara, but still added it to the sauteed peppers and onion. The red pepper just gives this such a delightful flavor, my son says he could drink the sauce. Thanks for a great recipe."