Milanese Style Cutlets With Roasted Pepper and Tomato Sauce Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), diced (FOR THE SAUCE) | |
| 7 Tbsp. extra-virgin olive oil, divided | ||
| Whole tomatoes | 1 Can (10oz), drained (FOR THE SAUCE) | |
| 1/2 cup roasted red bell pepper, chopped | ||
| 1/4 cup chopped fresh parsley leaves, divided | ||
| Red wine vinegar | 1 Tablespoon (FOR THE SAUCE) | |
| Kosher salt and black pepper to taste | ||
| 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 (16 tbs) (FOR THE CUTLETS) | |
| Beef pork | 12 Ounce (FOR THE CUTLETS) | |
Directions
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.
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.
Chef
