Milanese-Style Cutlets With Roasted-Pepper & Tomato Sauce Recipe

Name: Milanese-Style Cutlets With Roasted-Pepper & Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup onion, diced; 7 tablespoons extra virgin olive oil, divided; 1 (15 ounce) can whole tomatoes, drained; 1 cup roasted red pepper, chopped; ¼ cup fresh parsley leaves, copped and divided; 1 tablespoon red wine vinegar; kosher salt; black pepper; 1 cup breadcrumbs, panko; 2 eggs; 1 tablespoon Dijon mustard; ½ cup all-purpose flour; 12 ounces veal (8 pieces) or 12 ounces beef (8 pieces) or 12 ounces pork (8 pieces) or 12 ounces chicken cutlets (8 pieces)

Servings: persons

½ cup onion, diced
7 tablespoons extra virgin olive oil, divided
1 (15 ounce) can whole tomatoes, drained
1 cup roasted red pepper, chopped
¼ cup fresh parsley leaves, copped and divided
1 tablespoon red wine vinegar
kosher salt
black pepper
1 cup breadcrumbs, panko
2 eggs
1 tablespoon Dijon mustard
½ cup all-purpose flour
12 ounces veal (8 pieces) or 12 ounces beef (8 pieces) or 12 ounces pork (8 pieces) or 12 ounces chicken cutlets (8 pieces)

1
Saute' onion in 1 tablespoons oil in a saucepan over medium-high heat until onion is translucent, about 5 minutes.
2
Stir in tomato and rosted pepper; cook until heated through.
3
Transfer mixture to a blender; puree until smooth.
4
Return sauce to saucepan, stir 2 tablespoons parsley, vinegar, salt and pepper.
5
Keep sauce warm until ready to serve.
6
Combine panko with the remaining 2 tablespoons parsley in a shallow dish.
7
Whisk together eggs and Dijon in another shallow dish.
8
Place flour in a third shallow dish.
9
Season panko mixture, egg mixture, and flour with salt and pepper.
10
Coat meat in flour, tapping to remove excess.
11
Dip meat into the egg mixture and then into the panko mixture.
12
Heat 4 tablespoons of remaining oil in a large nonstick skillet over high heat.
13
Working in two batches, saute' cutlets in hot oil until they are crisp and golden on both sides, about 5 minutes total.
14
Transfer cutlets to a paper-towel-lined plate to absorb excess oil, then to a cooling rack so bottom cutlets don't get soggy.
15
Add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
16
Serve cutlets with roasted pepper and tomato sauce.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup onion, diced, 7 tablespoons extra virgin olive oil, divided, 1 (15 ounce) can whole tomatoes, drained, 1 cup roasted red pepper, chopped, and more.

Yes, Milanese-Style Cutlets With Roasted-Pepper & Tomato Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Milanese-Style Cutlets With Roasted-Pepper & Tomato Sauce

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