For a richer flavor, use chicken broth instead of water in the sauce. Adjust the amount of sugar to your preference, depending on the sweetness of the red peppers and stewed tomatoes. Serve with a side of pasta, rice, or a fresh salad for a complete meal. Veal cutlets are best when pounded thin, don't overcook the veal or it will become tough.
Veal Scallopini in a Sweet Red Pepper Sauce
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PREP TIME20 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS88
Experience the comforting flavors of tender veal scallopini, bathed in a luscious sweet red pepper sauce. This dish is a delightful balance of savory and sweet, perfect for a memorable weeknight dinner or a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol91 mg
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Fiber3 g
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Protein18 g
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Saturated Fat2 g
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Sodium764 mg
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Sugar9 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Veal: Place veal cutlets between two sheets of plastic wrap. Gently pound with a meat mallet to an even thickness of about 1/4 inch. (5 minutes)
02
StepPrepare Breading Station: In a shallow bowl, whisk together the egg and milk. In a separate bowl, combine the bread crumbs, parsley, garlic powder, salt, and pepper. (5 minutes)
03
StepBread the Cutlets: Dip each veal cutlet into the egg mixture, ensuring it's fully coated. Then, dredge in the bread crumb mixture, pressing gently to adhere. (10 minutes)
04
StepSear the Veal: Heat approximately 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded cutlets in the skillet, being careful not to overcrowd the pan. Fry for about 3 minutes per side, until golden brown and cooked through. Remove from skillet and drain on paper towels. Repeat with remaining cutlets, adding more oil as needed. (20 minutes)
05
StepSauté Vegetables: In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the sliced red bell peppers and chopped onion. Cook until softened and slightly caramelized, about 8 minutes. (8 minutes)
06
StepSimmer the Sauce: Add the stewed tomatoes (with their juices), water, and sugar to the skillet with the vegetables. Bring to a boil, stirring occasionally. Once boiling, reduce heat to low, cover the skillet, and simmer for 30 minutes, stirring occasionally to prevent sticking. (35 minutes)
07
StepCombine and Finish: Gently place the fried veal cutlets into the simmering sauce. Cover the skillet and continue to simmer on low heat for an additional 30 minutes, or until the veal is very tender and the sauce has thickened slightly. (30 minutes)
08
StepServe: Serve the veal scallopini hot, spooning the sweet red pepper sauce generously over the cutlets. Garnish with fresh parsley, if desired. Enjoy!
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Euna Hauckkshlerin
Jun 29, 2025This recipe is a keeper! The sauce is so flavorful and the veal was perfectly tender.
Jamie Kub
May 18, 2025Make sure not to overcook the veal, otherwise, it will get tough.
Teagan Little
Mar 28, 2025Next time, I'll add a pinch of red pepper flakes to the sauce for a little extra heat.
Mackenzie Satterfield
Feb 14, 2025A restaurant-quality dish that I can make at home!
Karlie Hegmann
Jan 31, 2025Easy to follow instructions and the dish turned out beautifully.
Nick Herzog
Jan 16, 2025I paired it with mashed potatoes and green beans – a perfect combination.
Maiya Rosenbaum
Nov 7, 2024The sweet red pepper sauce is amazing. My family loved it!
Jan Runte
Oct 31, 2024The veal was a bit too sweet for my taste. I'll reduce the sugar next time.
Kasey Bartell
Sep 18, 2024This recipe brought back childhood memories. It's a classic!
Keyshawn Robertslabadie
Sep 17, 2024I substituted chicken for the veal and it worked great. A fantastic weeknight meal!