3 ounces Field Roast, thin sliced off the loaf — approx 1/4" thick
1/4 cup flour
1/3 cup water
1/4 cup Parmesan cheese
1/4 cup panko (rice flour breading)
1 ounce canola oil
3 ounces marinara tomato sauce, hot
1. Slice Field Roast cutlet using meat slicer into 1/4-inch thick slices.
2. Combine flour and water to make slurry paste.
3. Combine Parmesan cheese and panko in bowl.
4. Dip cutlet into flour/water mixture.
5. Bread cutlet by dredging in Parmesan cheese and panko.
6. Sauté cutlet in hot canola oil either on grill or in pan; brown on each side.
7. Place on plate and cover with marinara sauce.
Preparation Time: 25 minutes
Notes: Chef's Comments: Adding 1/4 cup instant potato flakes will help keep a good consistency if this dish needs to stand a little while for a dinner party.
1/4 cup flour
1/3 cup water
1/4 cup Parmesan cheese
1/4 cup panko (rice flour breading)
1 ounce canola oil
3 ounces marinara tomato sauce, hot
1. Slice Field Roast cutlet using meat slicer into 1/4-inch thick slices.
2. Combine flour and water to make slurry paste.
3. Combine Parmesan cheese and panko in bowl.
4. Dip cutlet into flour/water mixture.
5. Bread cutlet by dredging in Parmesan cheese and panko.
6. Sauté cutlet in hot canola oil either on grill or in pan; brown on each side.
7. Place on plate and cover with marinara sauce.
Preparation Time: 25 minutes
Notes: Chef's Comments: Adding 1/4 cup instant potato flakes will help keep a good consistency if this dish needs to stand a little while for a dinner party.
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