Suggested wine pairing: Noble Sangiovese
Ingredients for Cutlet in Red Sauce
For 4 servings
- 4 medium slices Veal or Pork Loin
- 3 Eggs
- 150g Grated Parmigiano Reggiano (5oz, 3/4cup)
- 100g Breadcrumbs (3.5oz)
- 1 Medium Onion
- 50g Butter (1.8oz, 1/4cup)
- 200g Tomato puree (7oz, 2cups)
- 4 heaped tablespoons Extra Vergine Olive Oil (EVOO)
- Salt and Pepper as needed
Add to beaten eggs 1 spoon of grated Parmigiano Reggiano cheese, 2 pinches of salt and black pepper.
Soak meat slices in the egg mix.
In a large pan put the butter and your sliced onion.
Cook gently for about 10 minutes and add the tomato puree. Cook this tomato sauce over medium-low heat for about 20 minutes.
In the meanwhile, put breadcrums on both sides of your egg-moistened cutlets.
Fry them one at a time in EVOO (Extra Vergin Olive Oil) and lay them on some paper in order to absorb as much oil as you can.
Add the fried cutlets to the pan with the tomato sauce and cook gently for about 10 minutes.
If you like them, add and cook green-peas together with the tomato sauce.
If you want to learn more about how to cook meat, read our cooking class:
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