Tomato Cutlets
Tomato Cutlets takes about 45 minutes from beginning to end. This recipe serves 5. One serving contains 384 calories, 19g of protein, and 17g of fat. For $3.14 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 19 people found this recipe to be scrumptious and satisfying. It works well as a main course. A mixture of pepper, beefsteak tomatoes, bread crumbs, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. Chicken Cutlets with Tomato Sauté, Turkey Cutlets with Tomato Sauce, and Chicken Cutlets With Artichokes, Tomato and Mozzarella are very similar to this recipe.
Servings: 5
Ingredients:
6-7 baby eggplant - halved
3 beefsteak tomatoes – sliced about ¼ inch thick
1 cup - Italian style bread crumbs
2 eggs beaten with 1 tablespoon milk
Juice of ½ lemon
2-3 tablespoons of olive oil
½ cup Fresh Italian parsley – chopped
Dashes - pepper
Fresh grated Romano cheese
Dashes – salt
Equipment:
frying pan
Cooking instruction summary:
- Prepare the eggs, bread crumbs and sliced tomatoes.
- Dip the tomato slice in the egg wash and then in the bread crumbs. If you have extra egg wash and bread crumbs you can repeat this process.
- Heat a large frying pan with the olive oil and place the prepared tomato slices in the pan. When the tomatoes have a nice golden color gently flip and finish cooking on the other side. This will take about 3-4 minutes on each side on medium heat.
- Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper. Let the eggplant saut on one side to a golden color then turn and saut on the other side. This will take about 3 4 minutes on each side.
- Plate and finish with the parsley garnish, lemon juice and grated cheese.
Step by step:
1. Prepare the eggs, bread crumbs and sliced tomatoes.Dip the tomato slice in the egg wash and then in the bread crumbs. If you have extra egg wash and bread crumbs you can repeat this process.
2. Heat a large frying pan with the olive oil and place the prepared tomato slices in the pan. When the tomatoes have a nice golden color gently flip and finish cooking on the other side. This will take about 3-4 minutes on each side on medium heat.
3. Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper.
4. Let the eggplant saut on one side to a golden color then turn and saut on the other side. This will take about 3 4 minutes on each side.Plate and finish with the parsley garnish, lemon juice and grated cheese.
Nutrition Information:
covered percent of daily need
