Recipe by CucinaItaliana
"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."
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1 1/2 pounds
seasoned dry bread crumbs
chopped fresh parsley
ground black pepper
vegetable oil for frying, or as needed - divided
red bell peppers, sliced
1 (14.5 ounce) can
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 and skipped dipping the cutlets in egg. I simply pressed them into the crumb mixture. I didn't have stewed tomatoes so I used some homemade marinara, but still added it to the sauteed peppers and onion. The red pepper just gives this such a delightful flavor, my son says he could drink the sauce. Thanks for a great recipe.
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 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.
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.
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.
This was awesome. I will certainly make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Veal Scallopini in a Sweet Red Pepper Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 59
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