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
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 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.
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.
* 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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