All the flavor of pizza with none of the crust. These bake in a muffin tray with cooked quinoa, chopped spinach and marinara, and they hold together well enough to go into a lunchbox cold the next morning. One tray makes twelve, which in this house lasts about two days.
Let them cool in the liners before you lift them out. I have learned that one the hard way.
The dredge here is blended oats rather than flour — oats, salt, pepper, oregano and garlic powder in the blender until powdery, then shake the cutlets in a bag with it. It browns like flour does, and it’s gluten-free if your oats are certified.
Don’t skip deglazing with the Marsala. Everything stuck to the bottom of the pan after the mushrooms is where the sauce actually comes from.
The last twenty minutes, covered, with the cutlets back under the sauce, is what makes them tender instead of merely cooked.