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Milanese Style Cutlets Recipe

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This recipe for Milanese Style Cutlets, by , is from Tablit Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Tablit

Category:
Category:

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)

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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