Vegetarian Kyiv Cutlet
Indulge in the comforting flavors of this *Vegetarian Kyiv Cutlet*, a plant-based twist on the classic Ukrainian favorite! This recipe features firm tofu encasing a rich and creamy herb butter core, made with fresh parsley, garlic, Dijon mustard, and a hint of lemon zest for a zesty kick. Encased in a golden-crisp breadcrumb coating, each bite delivers a perfect balance of texture and flavor. With simple ingredients and easy-to-follow steps, this meat-free cutlet is both satisfying and impressive. Serve as a main dish with your favorite side salad or mashed potatoes, and enjoy a vegetarian delight that's sure to become a family favorite. Perfect for weeknight dinners or special occasions, this dish is a must-try for tofu lovers and curious foodies alike!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 100 grams Breadcrumbs
- 80 grams Unsalted butter
- 20 grams Fresh parsley
- 2 units Garlic cloves
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams All-purpose flour
- 2 units Eggs
- 100 milliliters Vegetable oil
Instructions
Press the tofu to remove excess water. Once dry, crumble the tofu into small pieces.
Finely chop the parsley and mince the garlic cloves.
In a bowl, combine unsalted butter, parsley, garlic, Dijon mustard, lemon zest, salt, and black pepper. Mix until the ingredients are well incorporated to form the herb butter.
Divide the herb butter into 4 portions and shape each portion into a small log. Chill in the freezer for about 10 minutes to firm up.
In another bowl, combine crumbled tofu with a pinch of salt and pepper. Mix well.
Take a handful of the tofu mixture, flatten it on your palm, and place a log of the chilled herb butter in the center. Encase the butter in the tofu mixture and shape it into an oval cutlet. Repeat this process to form 4 cutlets.
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dip each cutlet in the flour, coating thoroughly, then in the beaten eggs, and finally in the breadcrumbs, ensuring an even coating.
In a frying pan, heat vegetable oil over medium heat. Carefully place the cutlets in the pan and cook for 3-4 minutes on each side until golden brown and crispy.
Once cooked, transfer the cutlets to a paper towel-lined plate to drain any excess oil.
Serve the Vegetarian Kyiv Cutlet hot, garnished with extra parsley if desired.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.3 g | 247% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 4320 mg | 188% | |
| Total Carbohydrate | 131.5 g | 48% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 12.6 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 790 mg | 61% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 989 mg | 21% | |
*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.
