Veal Scallopini in a Sweet Red Pepper Sauce
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Ingredients for - Veal Scallopini in a Sweet Red Pepper Sauce

1. Veal cutlets - 1 ½ pounds
2. Egg - 1
3. Milk - 2 tablespoons
4. Seasoned dry bread crumbs - 1 cup
5. Chopped fresh parsley - 1 tablespoon
6. Garlic powder - 1 teaspoon
7. Salt - ½ teaspoon
8. Ground black pepper - ½ teaspoon
9. Vegetable oil for frying, or as needed - divided - ½ teaspoon
10. Red bell peppers, sliced - 2
11. Onion, chopped - 1
12. Stewed tomatoes - 1 (14.5 ounce) can
13. Water - 1 cup
14. White sugar - 1 tablespoon

How to cook deliciously - Veal Scallopini in a Sweet Red Pepper Sauce

1. Stage

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. Stage

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. Stage

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. Stage

Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.