Veal Scaloppine In Marinara Sauce Recipe

Name: Veal Scaloppine In Marinara Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 2 tablespoons butter, divided; 1/2 small onion, chopped; 1/2 bell pepper, chopped; 1 garlic clove, minced; 1 (12 ounce) can tomato paste; 4 1/2 cups water; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1 teaspoon sugar; 2 bay leaves, crumbled; 1/4 teaspoon crushed red pepper flakes (optional); salt; pepper; 1/2 lb veal, scallopini (4 slices); 1/4 cup all-purpose flour; 1 egg; 1/2 cup breadcrumbs

Servings: persons

4 tablespoons olive oil, divided
2 tablespoons butter, divided
1/2 small onion, chopped
1/2 bell pepper, chopped
1 garlic clove, minced
1 (12 ounce) can tomato paste
4 1/2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon sugar
2 bay leaves, crumbled
1/4 teaspoon crushed red pepper flakes (optional)
salt
pepper
1/2 lb veal, scallopini (4 slices)
1/4 cup all-purpose flour
1 egg
1/2 cup breadcrumbs

1
To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
2
Add onion, bell pepper and garlic; sweat until vegetables are tender.
3
Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
4
(Note: When using fresh herbs instead of dried, I approximately triple the amount of basil and double the thyme -- but you can tell better by taste than exact measurements. Replacing 1/2 cup of the water with wine is also an excellent option. And I *always* throw in the hot pepper flakes!).
5
Taste mixture, adding salt and pepper as needed. (For inexperienced cooks, I would suggest starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, and going -- slowly -- from there until it tastes just right.).
6
Continue cooking over medium heat, allowing mixture to slowly reach a boil; at that point, reduce heat several notches and simmer gently for 20 minutes, stirring occasionally.
7
Meanwhile, season veal scallops on both sides with salt and pepper.
8
Measure flour and breadcrumbs into separate bowls.
9
(Note: A scant measure of flour will be enough. Breadcrumbs can be fresh or commercial. Recipe calls for 'plain', but the Italian-seasoned kind work fine also.).
10
Break egg into third bowl, beating well with a whisk.
11
In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
12
Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
13
Brown thoroughly in hot oil (depending on how brown you want them, it will take about 2-4 minutes per side); drain on paper towels.
14
Add browned scallopini to marinara sauce, turning to coat if necessary; continue simmering slowly until meat is thoroughly done and very tender (10-15 minutes).

345

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 2 tablespoons butter, divided, 1/2 small onion, chopped, 1/2 bell pepper, chopped, and more.

Yes, Veal Scaloppine In Marinara Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veal Scaloppine In Marinara Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions