Veal Cutlets with Homemade Tomato Sauce

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June 22, 2018

Emily Richards, P.H.Ec., share with Canada Beef her recipe for Veal Cutlet with Homemade Tomato Sauce.  Also called in Italian, Cotolette di Vitello con Sugo. This is a favourite recipe for entertaining or a great homemade Italian meal. You can freeze these cutlets in sauce and save them for a cold night to warm everyone’s hearts. The leftovers, if there are any make great sandwiches the next day!

  • Yields: Makes 4 servings


1/4 cup all-purpose flour

1/2 tsp salt, divided

1/2 tsp pepper, divided

1 egg

3 tbsp water

3/4 cup dried Italian seasoned bread crumbs

4 tbsp grated Parmesan or Romano cheese, divided

1 tsp dried oregano

1 lb veal scallopini cutlets

1/4 cup extra virgin olive oil

1 batch Homemade Tomato Sauce


In a shallow bowl, combine flour and half each of the salt and pepper.

In another shallow bowl, whisk egg with 3 tbsp (50 mL) of water.

In a third shallow bowl, combine breadcrumbs, 2 tbsp (25 mL) of the cheese, oregano, and remaining salt and pepper. Sprinkle remaining salt and pepper over veal. Dredge each cutlet in flour, then into egg, letting excess drip off. Coat evenly with breadcrumb mixture. Place on waxed paper-lined baking sheet. (Make-ahead: Cover and refrigerate for up to 4 hours.)

In a large non-stick 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.

Preheat oven to 350 F (180 C). Ladle some of the tomato sauce into a 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 for about 30 minutes or until sauce is bubbly and veal is no longer pink inside and very tender.

General Cooking Tip: Scallopini is thinly sliced meat like a cutlet. It is usually veal, but it can also be papered with other meats, such as beef. If not are available you can make your own form a large cut of meat by slicing it thinly.

Make Ahead Tip: Cover and refrigerate breaded cutlet for up to 4 hours before pan frying.

Published with permission by Author Emily Richards, Publisher Whitecap Books.  Credit to Food Photographer: Jonathon Bielaski


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