Hey all,
TT......Thanks for that. It made me laugh when you mentioned my pearls.
Much appreciated. Yes, I know I shouldn't worry I just do. Human nature I guess.
Tom...you may be in luck. It is 375 calories per serving with 1/4 cup of sauce. Not too much of a dietary disaster considering it is breaded and pan fried.
19G total fat; 5G saturated fat; 100mg cholesterol; 361 mg sodium; 30G carbs; 2G fiber; 19G protein.
It is a Cuisine At Home recipe. They suggest veal cutlets but no reason why you couldn't sub boneless beef sirloin, pork loin (which I used) or chicken. Just slice the meat thin and pound it to about 1/8 of an inch.
MILANESE-STYLE CUTLETS WITH ROASTED PEPPER & TOMATO SAUCE (4 servings)
INGREDIENTS
For the sauce:
--1/2 cup diced onion
-- 8 Tablespoons EVOO (divided as 1 Tbsp., 5 Tbsps. and 2 Tbsps.)
--1 can (15 oz.) whole tomatoes; drained*
--1/2 cup roasted red bell pepper; chopped
--1/4 cup chopped fresh parsley leaves (divided 2 Tbsp. and 2 Tbsp.)
--1 Tablespoon red wine vinegar* (see chef's note)
--Kosher salt and pepper to taste
For the cutlets:
--1 cup panko breadcrumbs*
--2 eggs
--1 Tablespoon Dijon mustard *
--1/2 cup all purpose flour
--12 oz. veal, beef, pork or chicken cutlets ( 8 pieces)
INSTRUCTIONS:
1. Sauté the onion in 1 Tablespoons of EVOO in a saucepan over medium-high heat until onion is translucent; about 3-5 minutes. Stir in the tomatoes and roasted pepper and cook until heated through.
2. Transfer the mixture to a blender and puree until smooth. Once smooth return the mixture to the saucepan. Add 2 Tablespoons of parsley, vinegar, salt and pepper. Keep the sauce warm until ready to serve.
3. Combine Panko with the remaining 2 Tbsp. of parsley in a shallow dish and season with pinch of salt and pepper.
4. Whisk the 2 eggs together with the Dijon mustard with a pinch of salt and pepper in another shallow dish.
5. Place flour in a third shallow dish.
6. Coat the meat in flour. Shake off any excess. Dip in egg mixture and then in the panko mixture.
7. Heat 5 Tbsps. of EVOO in a large nonstick skillet on high heat. Cook meat in 2 batches. Sauté the cutlets in the hot oil until they are crisp and golden on both sides; about 5 minutes total.
8. Transfer cooked cutlets to paper-towel-lined plate to absorb excess oil then to a cooling rack so bottoms stay crisp.
9. Add the remaining 2 Tbsps. of oil to the skillet and cook.
10. Serve cutlets with the sauce and sides of your choosing.
* Chef's notes:
---I think diced tomatoes would be just fine as they're going to get pureed anyway.
---I did not have red wine vinegar on hand so I mixed 2 Tbsp. red wine and 1 Tbsp. of white vinegar. I used 1 Tbsp. of this which was just fine.
---I did not have Dijon mustard. I used plain yellow with just a small splash of lemon juice and white wine. Tasted fine.
--- With the Panko bread crumbs I reserved 1/4 cup at it's normal texture and crushed all the rest somewhat fine in the food processor. It browned nicely and still had fabulous crunch.
Like I said, a little fussy but very, very good. And that pepper-tomato sauce was out of this world. I could see doubling that and putting it over pasta!
Let me know if it works with your diet Tom. I'd be curious. With just salad on the side may be a nice 'treat meal'.
Margaret...we cross posted. Oh my! What a mess. Well, at least you made it to the bathroom.
