Great (unbreaded) recipe for cutlets. In a wide loaf pan (lined with foil) layer:
1. Cutlets (pounded or not, your choice)
2. Ground meat (I use beef because it’s a diff color, but I imagine turkey, chicken, or anything else would work)
3. Veggies (usually sauteed onions with carrot for color, but use your faves)
Make at least two sets of layers starting and ending with cutlets. Sprinkle with salt & pepper (and some paprika if you want) and pour on a little wine (semi sweet red, but any would work). Bake covered on 350 till done (I use a meat thermometer that beeps when it reaches the right temp, so I’m really bad with times, sorry). Use the foil to help remove the loaf from the pan, slice & serve. Enjoy.
On a side note to I. M. Here “cooking” wine should almost never be used. One of the best rules to keep in mind for cooking with wine “If you wouldn’t drink it, don’t cook with it”