Vegetarian Parmesan Cutlets Food

VEGETARIAN PARMESAN CUTLETS

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.

PORK-CUTLET PARMESAN

Steps:

• Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
• Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
• Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
• Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
• Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.