Milanese-Style Cutlets With Roasted-Pepper & Tomato Sauce

Name: Milanese-Style Cutlets With Roasted-Pepper & Tomato Sauce
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 cup onion, diced; 7 tablespoons extra virgin olive oil, divided; 1 (15 ounce) can whole tomatoes, drained; 1 cup roasted red pepper, chopped; 1/4 cup fresh parsley leaves, copped and divided; 1 tablespoon red wine vinegar; kosher salt; black pepper; 1 cup breadcrumbs, panko; 2 eggs; 1 tablespoon Dijon mustard; 1/2 cup all-purpose flour; 12 ounces pork (8 pieces) or 12 ounces chicken cutlets (8 pieces)

Submitted by Claudia Wey

"Milanese-style cutlets are simple and elegant when served on a bed of lightly dressed arugula leaves. Veal cutlets are perhaps the most well known, but any tender meat can be pounded into thin cutlets. For this recipe you can substitute boneless beef sirloin, pork loin, or chicken breast."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 4

ingredients

¹⁄₂ cup onion, diced
7 tablespoons extra virgin olive oil, divided
1 (15 ounce) can whole tomatoes, drained
1 cup roasted red pepper, chopped
¹⁄₄ cup fresh parsley leaves, copped and divided
1 tablespoon red wine vinegar
kosher salt
black pepper
1 cup breadcrumbs, panko
2 eggs
1 tablespoon Dijon mustard
¹⁄₂ cup all-purpose flour
12 12 ounces pork (8 pieces) or 12 ounces chicken cutlets (8 pieces)

directions

Saute' onion in 1 tablespoons oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes.
Stir in tomato and rosted pepper; cook until heated through.
Transfer mixture to a blender; puree until smooth.
Return sauce to saucepan, stir 2 tablespoons parsley, vinegar, salt and pepper.
Keep sauce warm until ready to serve.
Combine panko with the remaining 2 tablespoons 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 tablespoons of remaining oil in a large nonstick skillet over high heat.
Working in two batches, saute' cutlets in hot oil until they are 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 bottom cutlets don't get soggy.
Add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
Serve cutlets with roasted pepper and tomato sauce.