Veal Scaloppine in Marinara Sauce
Ready In: 1 hr 20 mins
Serves: 4
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
Directions
- To prepare sauce, heat 1 tablespoon each of olive oil and butter in large skillet on 'medium' setting.
- Add onion, bell pepper and garlic; sweat until vegetables are tender.
- Add tomato paste, water, thyme, basil, sugar and crushed bay leaves; stir until tomato paste is incorporated and mixture is smooth.
- (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!).
- 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.).
- 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.
- Meanwhile, season veal scallops on both sides with salt and pepper.
- Measure flour and breadcrumbs into separate bowls.
- (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.).
- Break egg into third bowl, beating well with a whisk.
- In a second skillet or large pot, heat 3 tablespoons olive oil and 1 tablespoon butter on 'medium' setting.
- Dredge scallopini in flour, coating lightly but thoroughly on both sides; dip in beaten egg to coat; cover all over with breadcrumbs.
- 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.
- 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).
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