Veal Scallopini in a Sweet Red Pepper Sauce
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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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.