Veal Scallopini in a Sweet Red Pepper Sauce

Name: Veal Scallopini in a Sweet Red Pepper Sauce
Total time: 100
Yield: 6
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

Recipe by CucinaItaliana from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

6 servings

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1 ½ pounds veal cutlets
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1 egg
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2 tablespoons milk
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1 cup seasoned dry bread crumbs
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1 tablespoon chopped fresh parsley
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1 teaspoon garlic powder
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½ teaspoon salt

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½ teaspoon ground black pepper
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vegetable oil for frying, or as needed - divided
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2 red bell peppers, sliced
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1 onion, chopped
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1 (14.5 ounce) can stewed tomatoes
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1 cup water
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1 tablespoon white sugar

Instructions

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.