On Line Cookbook
Veal Scaloppine
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • 2 lbs (.9 kg). veal cutlets - wafer thin slices
  • 8 small Italian peppers or 4 large peppers (green, red, yellow or orange)-wafer slices
  • 2 large onions - sliced
  • 2 8 oz (224 grm). cans tomato sauce
  • 1 28 oz (784 grm). can crushed tomatoes
  • olive oil
  • 1/4 cup (60 ml) wine
  • 6 garlic cloves, whole
  • 1/2 lb (.2 kg). fresh mushrooms or a few cans of mushrooms
  • 1 tsp (5 ml) basil
  • 1 tsp (5 ml) parsley
  • 1/2 tsp (2 ml) oregano
  • 1/2 tsp (2 ml) salt
  • 1/4 tsp (1 ml) pepper
  • garlic powder, to taste
  • cooked pasta
  • Heat a small amount of oil in large, deep frying pan.
  • Put in veal, sprinkle with garlic powder and salt, and brown.
  • Put in onions and let brown with pot cover on about 5 minutes.
  • Add peppers cook with cover on (italian-1 minute) (big pepper-5 minutes)
  • Add crushed tomatoes, tomato sauce, wine, mushrooms, garlic, basil, parsley, oregano, salt and pepper.
  • Add a little water if the sauce is too thick.
  • Cover and cook on a very low light for 3/4 hour stiring often.
  • Serve with pasta.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.