Milanese-style Cutlets With Roasted-pepper & Tomato Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 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 veal (8 pieces) or 12 ounces beef (8 pieces) or 12 ounces lamb (8 pieces) or 12 ounces chicken cutlets (8 pieces)

Recipe

• 1 saute' onion in 1 tablespoons oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes.
• 2 stir in tomato and rosted pepper; cook until heated through.
• 3 transfer mixture to a blender; puree until smooth.
• 4 return sauce to saucepan, stir 2 tablespoons parsley, vinegar, salt and pepper.
• 5 keep sauce warm until ready to serve.
• 6 combine panko with the remaining 2 tablespoons parsley in a shallow dish.
• 7 whisk together eggs and dijon in another shallow dish.
• 8 place flour in a third shallow dish.
• 9 season panko mixture, egg mixture, and flour with salt and pepper.
• 10 coat meat in flour, tapping to remove excess.
• 11 dip meat into the egg mixture and then into the panko mixture.
• 12 heat 4 tablespoons of remaining oil in a large nonstick skillet over high heat.
• 13 working in two batches, saute' cutlets in hot oil until they are crisp and golden on both sides, about 5 minutes total.
• 14 transfer cutlets to a paper-towel-lined plate to absorb excess oil, then to a cooling rack so bottom cutlets don't get soggy.
• 15 add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
• 16 serve cutlets with roasted pepper and tomato sauce.