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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	cup	diced	32.0	7.472	0.88	0.08
extra virgin olive oil	7	tablespoons	divided	-	-	-	-
tomato	1	can	drained	62.068999999999996	13.7631	3.2384	0.5397
red pepper	1	cup	roasted chopped	60.0	13.215	2.805	0.66
parsley leaf	1/4	cup	copped divided	-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
kosher salt				-	-	-	-
black pepper				-	-	-	-
breadcrumb	1	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51
dijon mustard	1	tablespoon		-	-	-	-
purpose flour	1/2	cup		-	-	-	-
pork	12	ounces		1279.152	0.0	47.3218	119.3081

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.