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Veal Scallopini with Red Pepper Sauce

4.6
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PREP TIME
20 min
COOKING TIME
80 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner
Veal Scallopini with Red Pepper Sauce
Ingredients
  • 1 1/2 pounds veal cutlets
  • 1 egg
  • 2 tablespoons milk
  • 1 cup seasoned dry bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 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
Instructions
1
Prepare the cutlets by pounding them gently with a meat mallet to achieve tenderization, if desired. In a separate bowl, whisk together the egg and milk until well blended. Mix bread crumbs, chopped parsley, garlic powder, salt, and black pepper in another bowl until the ingredients are harmoniously combined.
2
Heat 2 tablespoons of vegetable oil over medium heat in a skillet, just enough to cover the bottom. Dip each cutlet into the egg mixture and then coat it evenly with the bread crumb mixture. Fry the cutlets in the hot oil until they turn golden brown, approximately 3 minutes on each side. Remove the cutlets from the oil and place them on paper towels to drain excess moisture.
3
Increase the heat to medium-high and add 2 more tablespoons of vegetable oil to the same skillet. Cook and stir sliced red bell peppers and onions in the hot oil until they become soft, taking around 8 minutes. Pour stewed tomatoes into the skillet and stir in water and sugar until it dissolves into a smooth sauce. Bring the mixture to a boil, cover it with a lid, and simmer for 30 minutes.
4
Lower the heat to low. Place the prepared veal cutlets into the sauce, cover it with a lid, and simmer until the veal is extremely tender, taking around 30 more minutes.