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."


1 h 40 m servings 238 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

  • Cook

  • 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.


  • 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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Your rating



  1. 11 Ratings


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 a...

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 pep...

There is a few things wrong with this recipe. For one thing I would have really liked for this to have a crispy crust and not a soggy wet one. Also the veal was super dry...AND last this was s...

It was very good, but like others, it is a little sweet for my taste, so I will cut the sugar in half next time. It was also very soupy. Next time I will cut the water in half or more, or leave ...

I made Veal cutlets, added mushrooms and some Brazilian spices with some Capellini pasta. I could've pounded the Veal more to make it more tender than it turned out. Overall though, very good re...

This was awesome. I will certainly make it again.

great recipie, i tweeked it a bit not much great taste my wife loves pasta dishes and this one blew her away, for those that left bad comments its clear your no kind of a cook, because a real co...