Veal Scallopini in a Sweet Red Pepper Sauce recipe
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Ingredients
- 1 ½ pounds veal cutlets 1 egg 2 tablespoons milk 1 cup seasoned dry bread crumbs 1 tablespoon chopped fresh parsley 1 teaspoon garlic powder ½ teaspoon salt ½ 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
Nutrition Info
- 238.4 caloriescarbohydrate: 26.7 gcholesterol: 90.5 mgfat: 6.6 gfiber: 3.2 gprotein: 18.3 gsaturatedFat: 2 gservingSize: -sodium: 764.2 mgsugar: 9.2 gtransFat: : -unsaturatedFat: : -
Directions Veal Scallopini in a Sweet Red Pepper Sauce
Directions
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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.