Vegetarian Parmesan Cutlets Recipes

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

Vegetarian Parmesan Cutlets image

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.

Ingredients

1 cup textured soy protein flakes or 1 cup textured soy protein granules (textured soy protein, available at health food markets and through mail order sources)
1 cup boiling water or 1 cup vegetable broth (broth adds more flavor)
1 tablespoon fresh oregano, chopped fine or 1 teaspoon dried oregano
1 tablespoon fresh basil, chopped fine or 1 teaspoon dried basil
1 clove garlic, minced
1/4 cup onion, minced
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated fresh parmesan cheese
1 tablespoon grated fresh romano cheese
1 egg
1/4 cup flour
1 cup flour
1 tablespoon parmesan cheese, finely grated
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1 egg, beaten
1/4 cup milk

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Web Oct 23, 2015 Preheat your oven to 375 degrees. In a medium sized bowl mix the panko, oregano, black pepper and sea salt. Pour the milk into …
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5/5 (14)
Total Time 1 hr 20 mins
Category Dinner
Calories 418 per serving

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the bell peppers, carrot and garlic and cook until the vegetables are soft, about 6-8 minutes.
Add the tomato paste, sea salt and oregano to the pot and let it cook for 2-3 minutes. Add the crushed tomatoes and the honey to the pot, reduce the heat, and let it simmer gently until the eggplants have finished roasting.
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Vegetarian Parmesan Cutlets Recipes

VEGETARIAN PARMESAN CUTLETS

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