1 cup of breadcrumbs
1 cup of water
1/4 cup of olive oil
2 tablespoons of red wine
1 tablespoon of garlic powder
5 ripe tomatoes
4 large black olives, pitted
2 cutlets of mignon (130g each)
2 beaten eggs
To taste: salt
For dusting: 1/2 cup of grated Parmesan cheese
For frying: 1 cup of oil
1 cup of breadcrumbs
1 cup of water
1/4 cup of olive oil
2 tablespoons of red wine
1 tablespoon of garlic powder
5 ripe tomatoes
4 large black olives, pitted
2 cutlets of mignon (130g each)
2 beaten eggs
To taste: salt
For dusting: 1/2 cup of grated Parmesan cheese
For frying: 1 cup of oil
1
Remove tomato seeds and blend in a blender, then strain the mixture through a sieve
Pour olive oil into a pan, add the strained tomato mixture, water, and salt
Simmer over low heat for 15 minutes
2
Add red wine and garlic powder to the pan and stir well
Let it simmer for another 5 minutes and reserve
Heat the oven to high temperature
3
Cut open the cutlets along their horizontal center, but do not fully divide them
Dust them with a little breadcrumbs and beat them into circles using a whisk
Passthrough the eggs and then the breadcrumbs again
4
Heat oil in a frying pan and fry the meat until it's golden brown
Remove and reserve
5
In a serving dish, place the meat and top it with the reserved sauce
Cover with grated Parmesan cheese and bake in a medium oven for 10 minutes or until golden brown
Serve immediately.
