Made this last night with veal and it was scrumptious!
For the Sauce:
• ½ cup diced onion
• 7 T. extra virgin olive oil
• 1 can dice tomatoes
• ½ cup roasted red bell pepper, chopped
• ¼ cup chopped fresh parsley leaved, divided
• 1 T. balsamic vingar
• Kosher salt and black pepper to taste
For the Cutlets:
• 1 cup panko bread crumbs
• 2 eggs
1 tsp. Dijon
• 1 T. flour
• 12 oz veal, beef, pork or chicken cutlets
Pour tomatoes, roasted peppers, 2 T. parsley, and vinegar in blender.
Saute onion in 1 T. oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes. When done add to blender and puree. Pour into saucepan and salt and pepper to taste. Keep sauce warm until ready to serve.
Combine panko with the remaining 2 T. 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 T. of remaining oil in a large nonstick skillet over high heat. (I still spray the skillet with non-stick spray). Working in two batches, sauté 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 T. oil to skillet and repeat with remaining cutlets.
Serve cutlets with roasted pepper/tomato sauce.
Adapted from CuisineatHome, Oct. 2009
For the Sauce:
• ½ cup diced onion
• 7 T. extra virgin olive oil
• 1 can dice tomatoes
• ½ cup roasted red bell pepper, chopped
• ¼ cup chopped fresh parsley leaved, divided
• 1 T. balsamic vingar
• Kosher salt and black pepper to taste
For the Cutlets:
• 1 cup panko bread crumbs
• 2 eggs
1 tsp. Dijon
• 1 T. flour
• 12 oz veal, beef, pork or chicken cutlets
Pour tomatoes, roasted peppers, 2 T. parsley, and vinegar in blender.
Saute onion in 1 T. oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes. When done add to blender and puree. Pour into saucepan and salt and pepper to taste. Keep sauce warm until ready to serve.
Combine panko with the remaining 2 T. 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 T. of remaining oil in a large nonstick skillet over high heat. (I still spray the skillet with non-stick spray). Working in two batches, sauté 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 T. oil to skillet and repeat with remaining cutlets.
Serve cutlets with roasted pepper/tomato sauce.
Adapted from CuisineatHome, Oct. 2009