Ingredients: |
Ingredients: 8 thin veal cutlets (or chicken breast halves)
1 cup all-purpose flour
2 eggs
2 tbsp. butter, unsalted
3 or 4 strips bacon, chopped
1 tbsp. minced garlic
1 (28 oz.) can Italian tomatoes
1 tbsp. fresh basil
1 tsp fresh oregano
8 oz. mozzarella, thinly sliced
Creole Seasoning (optional)
salt and pepper
1 cup bread crumbs
1/2 cup milk
3 tbsp. olive oil
1/2 cup finely chopped yellow onion
1/2 cup dry red wine
1 cup tomato puree
1 tsp fresh chopped parsley
1 tsp dried red pepper flakes
Parmesan
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Directions: |
Directions:Cover a work surface with plastic wrap. Space the cutlets or chicken breast out evenly on the plastic, leaving a 3-inch space between each piece of meat. Cover all the meat with another piece of plastic. Using a meat mallet, pound the meat to an 1/8-inch thickness. Lightly season meat on both sides with salt, pepper, and Creole Seasoning.
Place flour in a shallow bowl, bread crumbs in another bowl. Beat eggs and milk together and place in third bowl. Dredge meat one piece at a time into flour, shake off excess, dip into egg wash, and then coat on both sides with breadcrumbs. Lay out on cookie sheet and let air dry for about 20 minutes.
In large skillet, melt the butter and 2 tbsp. of olive oil over med-high heat. Sauté meat until golden brown on both sides. Remember the meat is thin and will cook in just a couple of minutes on each side. Remove from skillet. Add bacon to pan and fry in the remaining fat. Remove from pan. Add 1 tbsp. olive oil and the onion and cook, stirring, until onion is translucent, about 6 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add the wine to deglaze pan for 2 minutes and then add the puree, the basil, parsley, oregano, and dried red pepper flakes. Bring the sauce to a boil. Reduce heat and add the cooked bacon. Simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes.
Arrange the cooked veal or chicken on top of the sauce, spooning sauce over each one. Top each cutlet with a sprinkle of Parmesan, then with a slice of mozzarella. Lower heat to med-low, cook, covered, until veal is tender and cheese melts, 5 to 6 minutes. Serve immediately, 2 cutlets per person, with herbed egg noodles. |
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