Steak or Chicken Modiga

INGREDIENTS:

• 8 Beef or Chicken Cutlets
• 1-2 Cups DiGregorio Seasoned Breadcrumbs
• Extra Virgin Olive Oil, divided
• 1 shot Marsala
• ½ shot Lemon Juice
• 1 Onion, chopped
• 1 Tbsp Chopped Garlic
• 1 pkg Roland Porcini Mushrooms
• 1 Cube Beef Bouillon
• ¼ lb Fontina, shredded

INSTRUCTIONS:

Dip beef cutlets in olive oil and then dredge in breadcrumbs. In a large skillet over medium heat, warm olive oil. Fry cutlets until golden on both sides.

Remove cutlets and deglaze pan with lemon juice and marsala. Add onion, garlic, porcini mushrooms, and beef bouillon. Simmer until sauce has thickened.

Place cutlets back in skillet, sprinkle with fontina. Heat through, until cheese has melted. Serve hot!