Vegetarian Classic Breaded Cutlet
Indulge in the ultimate comfort food with this **Vegetarian Classic Breaded Cutlet** recipe, a plant-based twist on a timeless favorite. Featuring tender slices of eggplant embraced by a perfectly seasoned breadcrumb coating mixed with Parmesan cheese and Italian herbs, these cutlets are pan-fried to golden-brown perfection. The combination of a crispy exterior and a soft, flavorful interior makes each bite irresistibly satisfying. With just 30 minutes of prep time and 20 minutes of cooking, this recipe is quick, versatile, and ideal for a weeknight dinner or a special gathering. Pair these crispy vegetarian cutlets with marinara sauce, a fresh salad, or creamy mashed potatoes for a mouthwatering meal. Perfect for those seeking an easy vegetarian alternative with classic appeal, this cutlet recipe will quickly become a family favorite. Keywords: vegetarian breaded cutlet, eggplant cutlet recipe, crispy vegetarian dinner, cheesy breaded eggplant, quick vegetarian recipe.
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Recipe Information
Ingredients
- 2 medium-sized eggplants
- 1 tablespoon salt
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons water
- 2 cups breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tablespoon dried Italian herbs
- 0.5 teaspoon pepper
- 0.25 cup olive oil
Instructions
Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides with salt and let them sit for 15 minutes to draw out moisture and reduce bitterness.
Rinse the eggplants under cold water to remove the salt and pat them dry with paper towels.
Prepare three separate bowls: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs mixed with Parmesan cheese, dried Italian herbs, and pepper.
Dip each eggplant slice first in the flour, shaking off excess, then in the egg mixture, and finally in the breadcrumb mixture, pressing gently to adhere the coating.
Heat olive oil in a large non-stick skillet over medium heat.
Fry the eggplant slices in batches for about 3-4 minutes on each side, or until golden brown and crispy. Add more oil between batches if necessary.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the vegetarian breaded cutlets warm, with your choice of side dish or sauce.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 11974 mg | 521% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.7 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1093 mg | 84% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
