Recipe of the Week

When I first got married my ability to boil water was sub-par let alone cook! So, I have been slowly over the years gathering recipes from friends and family and have a pretty good collection of yummies. But its always nice to try something new right? So, my challenge to myself this year has been to try at least one new recipe a week and so far so good. But then I thought to myself...Hey! You are finding some pretty good meals here - share 'em. So....here I am, blogging about my new recipe of the week. I'm excited and think that this will be a fun little adventure. Thanks for riding along. :D Enjoy!


So, this one was pretty yummy and the sauce had an unexpected flavor. :D We gave it 3-1/2 stars because of the reheat factor and amount of pots and dishes I had to dirty to make this sucker!! This time I made it with broccoli salad but I think next time I place the cutlets over lettuce and rice. Here it is and I hope that you enjoy it as much as we did. :D

Milanese-Style Cutlets with roasted-pepper & tomato sauce
4 servings

For the sauce -
1/2 c diced onion
7 tbsp evoo
1 can whole tomatoes (15 oz)
1/2 c roasted red bell pepper, chopped
1/4 c chopped fresh parsley
1 tbsp red wine vinegar

For the cutlets -
1 c panko bread crumbs
2 eggs
1 tbsp dijon mustard
1/2 c flour
12 oz veal, beef, pork or chicken cutlets (i used chicken)

Saute onion in 1 tbsp oil in a saucepan over med-high heat until onion is translucent, about 5 mins. Stir in tomatoes and roasted red pepper; cook until heated through.
Transfer mixture to a blender; puree until smooth. Return sauce to saucepan, stir in 2 tbsp parsley, vinegar, salt and pepper. Keep sauce warm until ready to serve.
Combine panko with the remaining 2 tbsp parsley in a shallow dish. Whisk together eggs and dijon in another shallow dish. Place flour in a third shallow dish Season panko mixture, egg mixture, and flour with salt and pepper.
Coat meat in flour, tapping to remove excess. Dip meat into the egg mixture, and then into the panko mixture.
Heat 4 tbsp of remaining oil in a large nonstick skillet over high heat. Working in two batches, saute cutlets in hot oil until they're crisp and golden on both sides, about 5 minutes total. Transfer cutlets to a paper-towel-lined plate to absorb excess oil, then to a cooling rack so bottoms of cutlets don't get soggy. Add reminings 2 tbsp oil to skillet and repeat with remaining culets.
Serve cutlets with roasted-pepper and tomato sauce.
ENJOY!