Breaded Tongue with Tomato Sauce

Ingredients

• 1 pound Cooked Corned Tongue (Pre-cooked and cooled)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black Pepper (Freshly ground, or to taste)
• 2 Eggs (Large)
• 1 cup Breadcrumbs (Plain or seasoned)
• 2 tablespoons Butter (Unsalted)
• 1 batch Tomato Sauce Ingredients (See Tomato Sauce recipe below)
• 28 ounces Canned Crushed Tomatoes
• 0.5 Onion (Medium, finely chopped)
• 2 cloves Garlic (Minced)
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Dried Basil
• 1 teaspoon Sugar (Optional, to balance acidity)

Instructions

1. 1Cut the cold boiled corned tongue into slices about 1/3 inch thick.
2. 2Sprinkle the tongue slices with salt and pepper.
3. 3In a shallow dish, whisk the eggs. In another shallow dish, place the breadcrumbs.
4. 4Dip each slice of tongue in the egg, then dredge in the breadcrumbs, ensuring it's fully coated.
5. 5Melt the butter in a large skillet over medium heat. Sauté the breaded tongue slices until golden brown on both sides, about 3-4 minutes per side.
6. 6Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Pour in crushed tomatoes, add dried oregano, dried basil, salt, pepper, and sugar (if using). Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Serve the breaded tongue hot, topped with the tomato sauce.