Tomato cutlets
A flavorful side dish, Tomato Cutlets are a tasty addition to your meal. This recipe covers 25% of your daily requirements of vitamins and minerals, making it a nutritious choice. Best served as a side dish for a family dinner or a potluck, this dish is easy to make and sure to impress your guests.
Ingredients
baby eggplant
6
beefsteak tomatoes
3
italian bread
28 g
milk
2
lemon juice
0.5
olive oil
2 Tbsps
fresh flat leaf parsley
30 g
black pepper
1 Dashes
pecorino
5 servings
salt
1 Dashes
Method
- 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.
Nutrition:
372 kcal
Carbs
44 g
Fat
17 g
Protein
17 g
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