Milanese Style Cutlets Recipe
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 This recipe for Milanese Style Cutlets, by Marcia Tablit, is from Tablit Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Marcia Tablit
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
1/2 cup diced onion
7 Tbsp extra virgin olive oil divided
1 can whole tomatoes drained (15 oz)
1/2 cup roasted red peppers chopped
1/4 cup chopped fresh parsley divided
1 Tbsp red wine vinegar
Salt and Pepper to taste.
Cutlets:
1 cup Panko bread crumbs
2 eggs
1 Tbsp Dijon mustard
1/2 cup flour
4 chicken breasts cut in half and pounded flat.
(or 8 pork cutlets)
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Directions: |
Directions:SAUCE: Saute onion in 1 Tbsp oil in a saucepan over medium high heat until translucent. Stir in tomatoes and roasted pepper cook until heated through.
Either transfer to a blender and puree or puree in the sauce pan with a stick blender. Return to sauce pan and stir in 2 Tbsp of the parsley, and vinegar. Season with salt and pepper to taste. Keep sauce warm until ready to serve.
CUTLETS: Combine panko with remaining 2 Tbsp parsley in a shallow dish. In another dish whisk together eggs and dijon mustard. In a third dish, place flour. Season mixtures with salt and pepper.
Coat meat in flour, then dip in egg and coat with panko. Heat 4 Tbsps of remaining oil in a non stick skillet. Working in two batches saute cutlets until they are crisp and golden on both sides about 5 minutes total. Add remaining oil and repeat for second batch of cutlets.
Serve cutlets topped with sauce.
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