VEGETARIAN PARMESAN CUTLETS
This recipe came together by accident to curb a pregnancy craving, but it's fast become a favorite. The cutlets/patties freeze well and make a quick lunch when you're on the go. You can use TSP(textured soy protein) or TVP(textured vegetable protein), which can be found at some progressive supermarkets and at most health food stores.
Provided by rsarahl
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Pour hot water or vegetable broth over TSP.
- Cover with plastic wrap and allow liquid to absorb; about 5 minutes.
- Add spices.
- Stir well.
- Add eggs, mixing well.
- Stir in flour.
- Using a 1/4 cup measure, drop mixture onto a greased cookie sheet/ungreased silpat mat or parchment paper.
- Flatten to make a patty about 1/2 inch thick.
- Bake at 425 for 10 minutes.
- Cool slightly before breading.
- In a shallow dish, mix breading ingredients, except egg and milk.
- In a shallow bowl, mix egg and milk.
- Heat 1/4 cup oil into a large skillet while you bread the cutlets.
- Dip each cutlet into egg mixture, then coat in breading by laying one side of cutlet in the breading mix and pressing lightly so the breading adheres.
- Turn cutlet over and press to coat the other side with breading mix.
- Fry in hot skillet until golden brown.
- Place four cutlets in baking dish.
- Top each with your favorite marinara sauce, grated mozzarella and parmesan.
- Bake at 450 for 10 minutes or until cheese is bubbly and begins to brown.
- These freeze well when wrapped individually in waxed paper.
- To thaw, place a cutlet in the microwave for one minute on 40% power, then at 80% power for 30 seconds.
- For a crisp cutlet, thaw and then bake at 450 for 5 to 8 minutes.
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Empire Young
[email protected]These cutlets were a great way to get my kids to eat their vegetables. They loved them!
Bellonia Wubbeling
[email protected]I'm not sure what went wrong, but my cutlets turned out really dry. I think I might have overcooked them.
Numan ali Ali
[email protected]These cutlets were delicious! I loved the combination of the eggplant and the cheese.
Brian Bjelland
[email protected]I made these cutlets for a potluck and they were a huge hit! Everyone raved about them.
Pam Durocher
[email protected]These cutlets were a bit too oily for my taste. I think I would use less oil next time.
AliahSan Soomro
[email protected]I'm not a huge fan of eggplant, but these cutlets were surprisingly good. I would definitely make them again.
MAITE MALEBANA
[email protected]These cutlets were a great way to use up leftover vegetables. They were delicious and healthy.
Adil Mugal
[email protected]I followed the recipe exactly and the cutlets were still a bit too mushy for my taste. I think I would cook them for a few minutes longer next time.
Subhan 12 Subhan 12
[email protected]These cutlets were so easy to make and they turned out perfectly. I will definitely be making them again.
Innocent Tornyi
[email protected]I made these cutlets for my picky kids and they loved them! That's a win in my book.
Catherine Kasonde
[email protected]These cutlets were a bit too salty for my taste. I think I would use less salt next time.
Abdullah Abrar
[email protected]I'm not a vegetarian, but I really enjoyed these cutlets. They were so flavorful and satisfying.
Bismarck Boadu
[email protected]These cutlets were delicious! I loved the crispy coating and the tender inside.
teganMartinuk
[email protected]The cutlets were a bit too dry for my liking. I think I would add more moisture next time.
Konok T
[email protected]These cutlets were easy to make and tasted great! I would definitely make them again.
sydney sydney
[email protected]I made these cutlets for a party and they were a huge success! Everyone loved them.
Prenolla Ndlovu
[email protected]These cutlets were a bit bland for my taste. I think I would add more herbs and spices next time.
Nazar Khan
[email protected]I've made these cutlets several times now and they're always a crowd-pleaser. They're so easy to make and they taste delicious. I love that they're a healthier alternative to traditional cutlets.
Félix LAMBON
[email protected]These vegetarian parmesan cutlets were a hit with my family! They were crispy on the outside and tender on the inside, and the flavor was amazing. I especially loved the combination of the parmesan cheese and the herbs.