Breaded Cauliflower Cutlets
- Vegetable recipes
- Low fat
- Low calorie
- Vegetarian
Ingredients
- 1 head cauliflower (about 1-1/2 lb/750 g)
- 1 cup (250 mL) dry bread crumbs
- 1-1/2 tsp (7 mL) paprika
- 1-1/2 tsp (7 mL) crumbled dried marjoram
- 1 tsp (5 mL) caraway seeds, coarsely ground
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1/3 cup (75 mL) all-purpose flour
- 2 eggs, beaten
- 2 tbsp (30 mL) olive or vegetable oil
- 2 tbsp (30 mL) butter
- Lemon wedges
Preparation
Leaving core intact, remove and discard any leaves from cauliflower; in large pot of boiling salted water, blanch until tender but not softened, about 5 minutes. Drain, chill under cold water and drain thoroughly.
Cut vertically into 3/4-inch/2 cm slices. Mix together bread crumbs, paprika, marjoram, caraway, salt and pepper. Dredge each slice in flour; dip into eggs, then coat all over with bread-crumb mixture.
In skillet, heat oil and butter over medium-high heat; in batches, fry slices, turning once, until golden and crisp. Drain on paper towels. Serve with lemon wedges (or with one of the suggested toppings, below).
Makes 4 servings.
Toppings:
Sautéed mushrooms
Sautéed Hungarian peppers
Fried or poached eggs, plain or criss-crossed with anchovy fillets or sprinkled with capers
Julienned oil-packed sun-dried tomatoes
Tomato sauce or homemade chili sauce
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...