This dish was inspired by a recipe I made from watching a person's cooking show on the food network and yes you have guessed correctly, that person is Giada. I used to make this to impress everyone and make them jealous of my very excellent cooking skills. I was only seventeen, but all I wanted to do was cook. When my friends came over, they just cooked with me. I gave them jobs, made them cut garlic, chop the onions, make the garlic bread, do all the parts that were tedious... We would spend all afternoon cooking and then finally set the table using my mom's nicer dishes and just plunk ourselves down and hang out at the dinner table for the rest of the night, putting off cleaning up.
This setian recipe from Super Fun Times Vegan Holiday Cookbook is so good and easy that I can't stop making it and using it as my main part of all these memory-inducing meals. This time I used Sweet Earth bacon and a sage leaf laid across the cutlet and seared into place. I served it with a creamy white wine and caramelized onion sauce, sauteed spinach and roasted potatoes. Obviously I would have served this with spaghetti as a kid, but now I'm old and very wise so I knew that it would be more impressive with special roasted potatoes as my carby side, and spinach to liven it up with some color. But really serve this with whatever you like-- squash, brussels sprouts, kale, gnocchi, kool aid-- It's your world.