Veal Scallopini in a Sweet Red Pepper Sauce

Veal Scallopini in a Sweet Red Pepper Sauce

CucinaItaliana 1

"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."

Ingredients 1 h 40 m {{adjustedServings}} servings 238 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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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  • 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.
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Reviews 7

  1. 10 Ratings

Skye of Blue

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.


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 skipped 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.


We had this recipe for supper tonight. The plates were cleaned up :) I modified it a bit. Since I didn't have stewed tomatoes, I used fresh cubed tomato and sautéed it with the onion & bell pepper. Then I added a bit of red wine and 2 tbsps of tomato paste. I paired it with KitchenAid mashed potatoes, pouring melted butter & warm milk slowly while the machine's working. Thank you for sharing this delicious recipe.