From: Master chef Edward Leonard, Westchester Country Club, Rye, NY. Yield; 4-6 servings. 2 Tbsp. extra virgin olive oil 2 lb. chicken cutlets (12 cutlets) to taste, salt and pepper 1 Tbsp. olive oil 1 Tbsp. butter 2 red bell peppers. sliced thin 2 yellow onions, sliced thin 4 garlic cloves, sliced 2 Tbsp. tomato paste ½ tsp. dried oregano 1 cup Marsala sweet wine 1 cup diced tomatoes ½ tsp. red pepper flakes 1 Tbsp. chopped fresh basil 4-6 semolina sandwich rolls as needed, ...
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