Milanese Style Cutlets With Roasted Pepper and Tomato Sauce
|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)|
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.