• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 7 tablespoons extra virgin olive oil, divided
• 1 (15 ounce) can whole tomatoes, drained
• 1/2 cup roasted red pepper, chopped
• 1/4 cup fresh parsley leaves, chopped,divided
• 1 tablespoon red wine vinegar
• kosher salt
• black pepper
• 1 cup breadcrumbs, panko
• 2 eggs
• 1 tablespoon Dijon mustard
• 1/2 cup all-purpose flour
• 12 ounces (8 pieces) chicken cutlets, sliced thinly and pounded into ⅛ inch thickness
1. In a sauce pan over medium heat, heat 1 tablespoons oil and sauté onions and garlic until translucent, about 5 minutes. Stir in tomato and roasted pepper and cook until heated through.
2. Transfer mixture to a blender; puree until smooth. Return sauce to saucepan, stir 2 tablespoons parsley, red wine vinegar, salt and pepper; keep warm until ready to serve.
3. In a shallow bowl, combine panko with the remaining 2 tablespoons parsley.
4. In another shallow bowl, whisk together eggs and Dijon mustard.
5. In another shallow dish, place flour.
6. Heat 4 tablespoons of remaining oil in a large nonstick skillet over high heat.
7. Dip each cutlet into flour, next into egg mixture, and finally into bread crumbs.
8. Working in two batches, sauté cutlets in hot oil until they are crisp and golden on both sides, about 5 minutes total.
9. Transfer to a paper-towel-lined plate to absorb excess oil. Then move to a cooling rack so bottom cutlets don’t get soggy.
10. Add remaining 2 tablespoons oil to skillet and repeat with remaining cutlets.
11. Serve cutlets with roasted pepper and tomato sauce.