The family has used this recipe for many years. You’ll want to make the meat at least once a week because it is so tasty and tender, especially with the red pepper sauce! I enjoy pairing this with a balsamic vinaigrette–dressed spring mix salad. You can substitute veal cutlets or occasionally beef cutlets for scallopini. The sauce-cooking time for the beef cutlets would be an additional 10 minutes.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds veal cutlets
- 1 egg
- 2 tablespoons milk
- 1 cup seasoned dry bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ 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
- 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.
- 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.
- 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.
- Reduce heat to low. Place veal cutlets into the sauce, cover, and simmer until veal is very tender, about 30 more minutes.
- 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.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 764 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I swapped out the sugar and water for white wine and chicken broth. Made only 1 pound of veal. Used one red pepper and half the onion. Delicious!
The re pepper sauce is incredible!!!!! I made this tonight! Although I felt the time it took was a bit much, I will make it again and use the suggestions in the reviews to cut down the time. Thank you for sharing this recipe with us!!!!!
I own (at least) 7 authentic Italian cookbooks, yet not a single 1 has a Veal Scallopini recipe with tomato. This dish is very close to Mamma Santa’s of Little Italy, in Cleveland, OH. I craved that same flavor like Mamma Santa’s. My variations: left out the sugar, used beef broth instead of water, basil instead of parsley, and added mushrooms. I did not bring the cutlets back into the sauce, I prefer them toasty. If that’s the same for you, set your oven at 250 degrees, they will be perfect while the sauce cooks, and you cut the cook time considerably. This was a big hit, and delivered that Little Italy flavor I wanted.
This was a treat! I choose to skip the sugar and double the tomatoes and add a modest dash of chilli peppers. Both my wife and I loved it. And the advertised time to cook is perfect.
made it 4 times in last year,used can of accents stewed tomatoes italian seasoning,taste great
I used fresh tomatoes instead of canned and added a couple of tbsps of tomato paste. I also subbed vegetable broth for water.
I’ll make it again but I’ll add a bit more seasoning and spices next time.
Incredible…better than the conventional veal scallopini.
I make this dish often. I 3 cloves of minced garlic to the onions and peppers about 30 seconds before adding the stewed tomatoes. Topping it off with red pepper flakes sets it off.
We really enjoyed the taste and will be making this again. I only had 1lb of veal so made up the difference with some sliced mushrooms. Otherwise we followed the recipe till it came time to put the veal back into the sauce. We opted to just top the veal with the pepper sauce cause we liked the crunch of the veal. We pounded them so with the breading they cooked up and didn’t need more time. Very tasty dish.
Took a bit of time to prepare and cook, but the result was very good.
The sauce is really delicious and the cutlets are oh-so-tender. I had beef cutlets on hand and used those. My Just-4-meat tenderizer flatten them out so they were thinner. I was out of bread crumbs and used flour instead. Also, did not have red peppers on hand and used green peppers. Next time I’ll used red peppers. I served with brown rice and a green salad. My son told me they were really good. I’m not a real fan of beef cutlets and just usually eat a tiny portion of one but this sauce was so good, I ate one whole veal cutlet with the sauce. Delicious! Thanks for sharing your family recipe.
Yes would make it again. Added fresh mushrooms with red peppers and onion and when I. Put it into the oven sprinkled with Parmesan and mozzarella
Great recipe with an attractive presentaion on the plate. Yummy! My husband can’t wait for me to make it again.
This was tasty but still needed a zip. I will try it again using my own spices. Husband liked it but it was no 5 stars.
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 cook would have made this dish to perfection!
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 the lid off while simmering.
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 recipe! Leftovers for days.
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.
This was awesome. I will certainly make it again.
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 super sweet and off putting maybe a pinch of sugar, or none at all…I just really didn’t care for much in this recipe.