Vegetarian Parmesan Cutlets

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“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.”

Ingredients Nutrition


  1. Pour hot water or vegetable broth over TSP.
  2. Cover with plastic wrap and allow liquid to absorb; about 5 minutes.
  3. Add spices.
  4. Stir well.
  5. Add eggs, mixing well.
  6. Stir in flour.
  7. Using a 1/4 cup measure, drop mixture onto a greased cookie sheet/ungreased silpat mat or parchment paper.
  8. Flatten to make a patty about 1/2 inch thick.
  9. Bake at 425 for 10 minutes.
  10. Cool slightly before breading.
  11. In a shallow dish, mix breading ingredients, except egg and milk.
  12. In a shallow bowl, mix egg and milk.
  13. Heat 1/4 cup oil into a large skillet while you bread the cutlets.
  14. 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.
  15. Turn cutlet over and press to coat the other side with breading mix.
  16. Fry in hot skillet until golden brown.
  17. Place four cutlets in baking dish.
  18. Top each with your favorite marinara sauce, grated mozzarella and parmesan.
  19. Bake at 450 for 10 minutes or until cheese is bubbly and begins to brown.
  20. These freeze well when wrapped individually in waxed paper.
  21. To thaw, place a cutlet in the microwave for one minute on 40% power, then at 80% power for 30 seconds.
  22. For a crisp cutlet, thaw and then bake at 450 for 5 to 8 minutes.

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