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.

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

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

238 calories; protein 18.3g 37% DV; carbohydrates 26.7g 9% DV; fat 6.6g 10% DV; cholesterol 90.5mg 30% DV; sodium 764.2mg 31% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2013
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. Read More
(8)

Most helpful critical review

Rating: 3 stars
01/20/2013
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. Read More
(12)
26 Ratings
  • 5 star values: 18
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
01/20/2013
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. Read More
(12)
Rating: 5 stars
04/22/2013
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. Read More
(8)
Rating: 5 stars
03/03/2014
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. Read More
(4)
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Rating: 4 stars
07/14/2014
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. Read More
(3)
Rating: 2 stars
09/23/2013
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. Read More
(3)
Rating: 5 stars
07/02/2015
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! Read More
(2)
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Rating: 5 stars
02/03/2015
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. Read More
(1)
Rating: 5 stars
11/01/2019
I used fresh tomatoes instead of canned and added a couple of tbsps of tomato paste. I also subbed vegetable broth for water. Read More
(1)
Rating: 5 stars
02/22/2014
This was awesome. I will certainly make it again. Read More
(1)