Vegetarian Parmesan Cutlets
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Cutlets
- 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
-
Breading
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
We had a dinner party with some vegetarian friends last night, so I thought I'd try this to go along with the plethora of pasta & sauces I was making. It turned out GREAT. Even my DH, who likes meat, and is usually a little suspicious of my vegetarian experiments really enjoyed it. I'm going to make another batch for the freezer this afternoon. The only thing I think I'll do differently is to make only half of the flour part of the breading because the recipe made much more than I used and I threw a lot away. Thanks for a great recipe!!
-
This meat substitute has great "tooth" and reminds me a lot of a Gardenburger "cutlet" product I love but is hard to find. I tried it using 2 cups of crumbled, squeezed tofu in place of the TVP with good results too. I cut the breading ingredients to 1/4 cup flour, etc. and that is enough. I have also used panko instead of flour for the breading, or just eliminated the breading and frying step altogether! You can vary the seasonings to your own taste as well. A winner!
RECIPE SUBMITTED BY
rsarahl
United States
I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them.
I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.