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. ---------------------------------------------------------------------------
Nutrition
Ingredients
