Cutlets In Tomato & Pea Sauce Recipe
Cutlets In Tomato & Pea Sauce has a lovely taste. Cutlets In Tomato & Pea Sauce gets its taste from veal cutlet mixed with eggs and cheese. Cutlets In Tomato & Pea Sauce is inspired by many food joints all over the world.
Ingredients
2-1/2 to 3 cups Plain Tomato Sauce
6 veal cutlets
2 eggs
Salt and freshly ground pepper to taste
1-1/2 cups dry unflavored breadcrumbs
1/2 cup freshly grated Parmesan cheese
1/4 cup butter
3 tablespoons olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 (10-oz.) pkg. frozen peas, thawed
Directions
Prepare Plain Tomato Sauce.
Place cutlets between 2 pieces of waxed paper and pound until thin.
When pounding meat do not use a straight up-and-down movement.
Use a sliding action so meat is stretched more than flattened.
Beat eggs with salt and pepper in a medium bowl.
Combine breadcrumbs and Parmesan cheese in a small bowl.
Spread on aluminum foil.
Dip cutlets in beaten eggs, then coat with breadcrumb mixture.
Press mixture onto cutlets with the palms of your hands.
Let coated cutlets stand 10 to 15 minutes.
Melt butter in a large skillet.
When butter foams, add cutlets.
Cook over medium heat 2 to 3 minutes on each side or until meat has a light-golden crust.
Drain on paper towels.
Heat oil in skillet.
Add onion, carrot and celery.
Saute over medium heat until lightly browned.
Stir in Plain Tomato Sauce and salt and pepper.
Cook 5 to 6 minutes.
Add cutlets and peas.
Reduce heat and simmer 8 to 10 minutes.
Taste and adjust for seasoning.
Arrange cutlets and sauce on a warm platter.
Place cutlets between 2 pieces of waxed paper and pound until thin.
When pounding meat do not use a straight up-and-down movement.
Use a sliding action so meat is stretched more than flattened.
Beat eggs with salt and pepper in a medium bowl.
Combine breadcrumbs and Parmesan cheese in a small bowl.
Spread on aluminum foil.
Dip cutlets in beaten eggs, then coat with breadcrumb mixture.
Press mixture onto cutlets with the palms of your hands.
Let coated cutlets stand 10 to 15 minutes.
Melt butter in a large skillet.
When butter foams, add cutlets.
Cook over medium heat 2 to 3 minutes on each side or until meat has a light-golden crust.
Drain on paper towels.
Heat oil in skillet.
Add onion, carrot and celery.
Saute over medium heat until lightly browned.
Stir in Plain Tomato Sauce and salt and pepper.
Cook 5 to 6 minutes.
Add cutlets and peas.
Reduce heat and simmer 8 to 10 minutes.
Taste and adjust for seasoning.
Arrange cutlets and sauce on a warm platter.
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