veal scallopini in a sweet red pepper sauce

Ingredients

• Servings: 6
• 1 1/2 pounds veal cutlets
• 1 egg
• 2 tablespoons milk
• 1 cup seasoned dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• 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.