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Milanese Style Cutlets With Roasted Pepper And Tomato Sauce

Country.Chef's picture
Ingredients
For the sauce
  Diced onion 1⁄2 Cup (8 tbs)
  Extra-virgin olive oil 7 Tablespoon, divided
  Canned whole tomatoes 15 Ounce, drained (1 Can)
  Roasted red bell pepper 1⁄2 Cup (8 tbs), chopped
  Chopped fresh parsley 1⁄4 Cup (4 tbs), divided (Use Fresh Parsley Leaves)
  Red wine vinegar 1 Tablespoon
  Kosher salt To Taste
  Black pepper To Taste
For the cutlets
  Panko bread crumbs 1 Cup (16 tbs) (For The Cutlets)
  Eggs 2 (For The Cutlets)
  Dijon mustard 1 Tablespoon (For The Cutlets)
  All purpose flour 1⁄2 Cup (8 tbs) (For The Cutlets)
  Chicken cutlets/Veal / beef / pork cutlets 12 Ounce (8 Pieces, 12 Ounce In Total)
Directions

Saute onion in 1 Tbsp oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes.
Stir in tomatoes and roasted pepper; cook until heated through.
Transfer mixture to a blender; puree until smooth.
Return sauce to saucepan, stir in 2 Tbsp parsley, vinegar, salt, and pepper.
Keep sauce warm until ready to serve.
Combine panko with the remaining 2 Tbsp parsley in a shallow dish.
Whisk together eggs and Dijon in another shallow dish.
Place flour in a third shallow dish.
Season panko mixture, egg mixture, and flour with salt and pepper.
Coat meat in flour, tapping to remove excess.
Dip meat into the egg mixture, and then into the panko mixture.
Heat 4 Tbsp of remaining oil in a large nonstick skillet over high heat.
Working in two batches, saute cutlets in hot oil until they're crisp and golden on both sides, about 5 minutes total.
Transfer cutlets to a paper-towel-lined plate to absorb excess oil, then to a cooling rack so bottoms of cutlets don't get soggy.
Add remaining 2 Tbsp oil to skillet and repeat with remaining cutlets.
Serve cutlets with roasted-pepper and tomato sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Meat
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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