To cook the scallopine, simply dredge the veal into the seasoned flour. Then dip the flour-coated veal into the beaten egg mixture, that has had the Parmesan cheese added to it along with the fresh thyme and parsley.
Drain well and sauté quickly on both sides in a steel or non-stick pan that has a little butter and olive oil added. This should only take 20-30 seconds on each side. Remove and place on cookie sheet. Add a tablespoon of the tomato sugo on top of each veal scallopine, add a slice of mozzarella on top.
Broil under a salamander or place into a hot oven until cheese begins to melt and run. This scallopine is delicious served with spinach or a simple buttered noodle, such as a fettucine.
In a sauté pan, heat the olive oil and gently brown the onions and garlic. Next, add the deseeded and sliced banana peppers and continue to cook for 4-5 minutes until soft and tender. Add the drained tomatoes and continue to simmer for 10-15 minutes, adjusting the seasoning with salt and pepper and cook until a slightly thick tomato sugo is obtained. Remove from heat. Allow to cool. Drain in a siv for 5 minutes to remove excess moisture and place off to one side.