Ingredients

• 1.5 pounds veal cutlets
• 1 large egg
• 2 tablespoons milk
• 1 cup seasoned dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 4 tablespoons vegetable oil , or as needed, divided
• 2 reds bell peppers , sliced
• 1 onion , chopped
• 1 , 14.5 ounce
• 1 cup water
• 1 tablespoon white sugar

Instructions

1. 1 Place veal cutlets between two sheets of heavy plastic on a solid level surface. Pound a few times with the smooth side of a meat mallet to tenderize, if desired. Beat egg and milk together in a shallow bowl. Combine bread crumbs, parsley, garlic powder, salt, and black pepper in a separate bowl.
2. 2 Heat about 2 tablespoons vegetable oil, or enough to cover the bottom of a skillet, over medium heat. Dip each cutlet in egg mixture, then press into crumb mixture to coat. Fry cutlets until browned, about 3 minutes per side. Drain on paper towels.
3. 3 Heat remaining 2 tablespoons vegetable oil in the same skillet. Add peppers and onion; cook until soft, about 8 minutes. Add stewed tomatoes, water, and sugar; bring to a boil, stirring occasionally. Cover skillet; simmer for 30 minutes.
4. 4 Reduce heat to low; place veal cutlets into sauce. Cover skillet; simmer until veal is very tender, about 30 minutes.

Nutrition per serving