Veal Scaloppine in Marinara Sauce: A Taste of Home

The aroma of simmering marinara always brings me back to Sunday dinners at my grandmother’s house. Nonna’s kitchen, perpetually warm and filled with the promise of deliciousness, was where I first tasted veal scaloppine. The tender veal, lightly crisped and swimming in her rich, homemade sauce, was pure comfort on a plate. This recipe, though not hers exactly, captures that same spirit of hearty, simple Italian cooking, a true taste of home that I’m excited to share with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 4
• Dietary Type: None Specified

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 to taste
• Pepper to taste
• 1/2 lb veal scallopini (4 slices)
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 cup breadcrumbs

Equipment Needed

• Large skillet
• Small bowls
• Whisk
• Paper towels

Instructions

1. Begin by preparing the marinara sauce. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

2. Add the chopped onion, bell pepper, and minced garlic to the skillet. Sweat the vegetables until they are tender, approximately 5-7 minutes. This means cooking them gently over low heat to soften them without browning.

3. Add the can of tomato paste, water, dried thyme, dried basil, sugar, and crumbled bay leaves to the skillet. Stir until the tomato paste is fully incorporated and the mixture is smooth. The sugar helps to balance the acidity of the tomatoes.

4. (Optional addition for those who enjoy a little heat): Add crushed red pepper flakes at this stage.

5. Taste the sauce mixture and season with salt and pepper to taste. For a starting point, begin with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and then adjust to your preference, adding slowly and tasting as you go. Remember, it’s easier to add seasoning than to take it away.

6. Bring the sauce to a slow boil over medium heat. Once it reaches a boil, reduce the heat to low and simmer gently for 20 minutes, stirring occasionally to prevent sticking. This simmering process allows the flavors to meld and deepen.

7. While the sauce is simmering, prepare the veal. Season the veal scallopini on both sides with salt and pepper.

8. Measure the flour and breadcrumbs into separate shallow bowls. A scant 1/4 cup of flour should be enough to lightly coat the veal.

9. In a third shallow bowl, break the egg and beat it well with a whisk until the yolk and white are fully combined.

10. In a separate skillet or large pot, heat the remaining 3 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Make sure the oil is hot before adding the veal; this helps create a nice, crispy crust.

11. Dredge each piece of veal scallopini first in the flour, coating lightly but thoroughly on both sides. Shake off any excess flour.

12. Dip the floured veal into the beaten egg, ensuring it’s fully coated.

13. Finally, cover the egg-coated veal all over with breadcrumbs, pressing gently to help them adhere.

14. Carefully place the breaded veal scallopini into the hot oil. Brown thoroughly on both sides, about 2-4 minutes per side, depending on your desired level of browning.

15. Remove the browned veal from the skillet and drain on paper towels to remove any excess oil.

16. Add the browned scaloppini to the simmering marinara sauce, turning to coat if necessary. Continue to simmer slowly until the meat is thoroughly cooked and very tender, approximately 10-15 minutes. The veal should be cooked through but not tough.

Expert Tips & Tricks

• Pound the Veal: For extra tenderness, gently pound the veal scallopini between two sheets of plastic wrap before breading. This will also help ensure even cooking.
• Fresh Herbs: If using fresh herbs instead of dried, increase the amount. Approximately triple the amount of basil and double the thyme for a more vibrant flavor.
• Wine Addition: Replace 1/2 cup of the water in the marinara sauce with red wine for a richer, more complex flavor. A dry red wine like Chianti or Merlot works well.
• Breadcrumb Variations: Experiment with different types of breadcrumbs. Panko breadcrumbs will give the veal a crispier coating, while Italian-seasoned breadcrumbs add extra flavor.
• Don’t overcrowd the pan: When browning the veal, work in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy scallopini.
• Seasoning is Key: Don’t be afraid to season generously with salt and pepper at each step. This is essential for developing a flavorful dish.

Serving & Storage Suggestions

Serve the veal scaloppine in marinara sauce hot, spooned over a bed of fettuccine, spaghetti, or linguine. A side of garlic bread and a fresh Caesar salad complements the dish beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. You can also freeze the leftovers for longer storage (up to 2 months). Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	435 kcal	N/A
Total Fat	26 g	39%
Saturated Fat	8 g	38%
Cholesterol	115 mg	38%
Sodium	888 mg	36%
Total Carbohydrate	35 g	11%
Dietary Fiber	5 g	20%
Sugars	13 g	N/A
Protein	19 g	38%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Chicken Scaloppine: Substitute thinly sliced chicken breasts for the veal.
• Mushroom Marinara: Add sliced mushrooms to the sauce along with the onions and peppers.
• Gluten-Free: Use gluten-free flour and breadcrumbs for a gluten-free version.
• Spicy Marinara: Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper for a spicier sauce.
• Vegetarian Option: Use thick slices of eggplant instead of the veal and proceed with breading and frying as directed.

FAQs (Frequently Asked Questions)

Q: Can I make the marinara sauce ahead of time?
A: Absolutely! The marinara sauce can be made up to 3 days in advance and stored in the refrigerator. In fact, the flavors often improve after a day or two.

Q: What’s the best way to prevent the breading from falling off the veal?
A: Ensure the veal is thoroughly coated with flour, egg, and breadcrumbs, pressing gently to help the breadcrumbs adhere. Also, make sure the oil is hot enough before adding the veal.

Q: Can I use dried Italian seasoning instead of thyme and basil?
A: Yes, you can substitute dried Italian seasoning for the thyme and basil. Use about 1 teaspoon of Italian seasoning.

Q: Is there a substitute for veal?
A: Yes, thinly sliced chicken breasts or even pork cutlets can be used as a substitute for veal.

Q: How do I know when the veal is cooked through?
A: The veal is cooked through when it is no longer pink inside and the internal temperature reaches 145°F (63°C). Be careful not to overcook it, as it can become tough.

Final Thoughts

I hope this recipe for veal scaloppine in marinara sauce brings the same comfort and joy to your table that it brings to mine. Don’t be afraid to experiment with the sauce, adding your favorite herbs or a splash of wine. This dish is a blank canvas for your culinary creativity. I encourage you to give it a try and share your feedback. Serve it with a glass of your favorite red wine and enjoy a taste of Italy in your own home!