Veal Cutlets with Homemade Tomato Sauce Veal Cutlets with Homemade Tomato Sauce

Author: Canadian Living

  • Portion size 4 servings


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 3/4 cups dried Italian bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated romano cheese
  • 1 teaspoon dried oregano
  • 1 lb veal scallopini cutlet
  • 1/4 cup extra-virgin olive oil
Homemade tomato sauce:
  • 2 cans plum tomatoes
  • 8 sprigs parsley
  • 4 leaves basil
  • 2 garlic cloves
  • 1 onion halved
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon hot pepper flakes


Tomato Sauce:
In blender, pur?tomatoes until smooth; pour into saucepan. Add parsley, basil, garlic, onion, oil, oregano, salt and hot pepper flakes; bring to boil. Cover partially and simmer for about 2 hours or until thickened. Set aside.

Meanwhile, in shallow bowl, combine flour and half each of the salt and pepper. In another shallow bowl, whisk egg with 3 tablespoons (50 mL) of water. In third shallow bowl, combine bread crumbs, 2 tablespoons (25 mL) of the cheese and oregano. Sprinkle remaining salt and pepper over veal. Dredge each cutlet in flour, then dip into egg, letting excess drip off. Coat evenly with bread crumb mixture. Place on waxed paper lined baking sheet. (Make-Ahead: Cover and refrigerate for up to 4 hours.)

In large nonstick skillet, heat oil over medium-high heat. Cook cutlets, in batches, and turning once for about 3 minutes or until light golden, adding more oil if necessary.

Ladle some of the tomato sauce into large shallow baking dish. Top with cutlets, overlapping slightly. Ladle more of the sauce over top. Sprinkle with remaining Parmesan cheese; cover with foil and bake in 350°F (180°C) oven for about 30 minutes or until sauce is bubbly and veal is very tender and no longer pink inside.

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Veal Cutlets with Homemade Tomato Sauce