Not your normal easy weeknite meal! Little bit of work here!:D Mucho worth it though.
Served on a bed of lightly dressed arugula leaves with some roma tomatos, shaved parmagian and some sauteed shitake mushrooms! Whoo, stuffed and plenty for lunch tomorrow!
This is the actual recipe, I made alot more!
For the sauce:
1/2 cup diced onion
1 Tbsp EVOO
1 can whole or diced tomatos, drained
1/2 cup roasted red bell pepper, chopped
2 Tbsp fresh parsley, chopped
1 Tbsp red wine vinegar
S&P to taste
For the Cutlets:
4-5 Tbsp EVOO
2 Tbsp chopped parsley
1 cup panko bread crumbs
1 Tbsp dijon mustard
1/2 cup flour
12 oz thin, pounded chicken cutlets (or pork or veal)
Saute onion in 1 Tbsp Evoo in a saucepan over medium high heat until onion is translucent, about 5 minutes. Stir in the tomatos and red bell pepper; cook until heated through.
Transfer to blender or food processor and puree until smooth. Return sauce to pan, stir in 2 Tbsp parsley, vinegar and S&P. Keep warm.
Combine panko with 2 Tbsp parsley in a shallow dish. Whisk eggs and dijon in another dish. Place flour in another dish. Season all 3 dishes with S&P.
Coat meat in flour, then egg mixture and then into the panko.
Heat 4-5 Tbsp EVOO in a large nonstick skillet over high heat. Working in batches, saute cutlets until they are crisp and golden brown on both sides, about 5 minutes total. Transfer each batch to a paper towel lined plate to drain.
The other thing I did was to deglaze the pan from the cutlets with some wine and added the mushrooms, seasone with S&P and sauteed for about 5 minutes, tossed with parsley off heat.
Lotta players in this one!
This is an art!
And Voila! Get stuffed!