Veal Scaloppine In Marinara Sauce - cooking recipe

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

Preparation

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).