Vegetarian Parmesan Cutlets
Elevate your meat-free meals with these irresistible Vegetarian Parmesan Cutlets—crispy, golden patties packed with wholesome flavors and Italian-inspired flair. Made from a hearty blend of mashed russet potatoes, grated carrots, sweet peas, and Parmesan cheese, these cutlets are seasoned to perfection with garlic powder, onion powder, and a hint of oregano. Coated in a crunchy breadcrumb crust and pan-fried to crispy perfection, they offer a satisfying texture and rich, savory taste in every bite. Ideal as a main course or a delightful appetizer, these cutlets pair beautifully with marinara sauce or a fresh green salad. With a quick prep time and simple steps, this recipe is perfect for vegetarian comfort food enthusiasts and anyone craving a delicious twist on classic cutlet recipes.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 medium Carrot
- 0.5 cup Frozen peas
- 0.5 cup Grated Parmesan cheese
- 1.5 cups Breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Dried oregano
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.5 cup Vegetable oil
Instructions
Peel and chop the potatoes into cubes, then boil them in a large pot of water until fork-tender, about 12-15 minutes.
While the potatoes are boiling, grate the carrot and set it aside. Cook the frozen peas in a small pot of boiling water for 2 minutes, then drain them.
Drain the cooked potatoes and mash them in a mixing bowl until smooth. Add the grated carrot, cooked peas, grated Parmesan cheese, 0.5 cups of breadcrumbs, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix until well combined.
Take approximately 1/4 cup of the mixture and shape it into a cutlet or patty. Repeat with the remaining mixture to form about 8 cutlets.
Set up a breading station: Place the all-purpose flour in one shallow dish, whisk the eggs in a second dish, and place the remaining 1 cup of breadcrumbs in a third dish.
Coat each cutlet in flour, dip it in the whisked eggs, and then coat it in breadcrumbs, making sure each piece is fully covered.
Heat the vegetable oil in a large skillet over medium heat. Cook the breaded cutlets in batches, frying each side for 3-4 minutes, or until golden brown and crispy.
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve warm as a main dish or appetizer. Pair with a side of marinara sauce or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 5257 mg | 229% | |
| Total Carbohydrate | 324.0 g | 118% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 25.4 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 736 mg | 57% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3969 mg | 84% | |
*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.
