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:

  1. Prepare the eggs, bread crumbs and sliced tomatoes.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

Quickview
383k Calories
19g Protein
17g Total Fat
41g Carbs
35% Health Score
Limit These
Calories
383k
19%

Fat
17g
27%

  Saturated Fat
6g
43%

Carbohydrates
41g
14%

  Sugar
16g
19%

Cholesterol
96mg
32%

Sodium
639mg
28%

Get Enough Of These
Protein
19g
39%

Vitamin K
129µg
124%

Manganese
1mg
55%

Vitamin C
43mg
52%

Vitamin A
2487IU
50%

Fiber
11g
47%

Calcium
422mg
42%

Phosphorus
416mg
42%

Potassium
1236mg
35%

Folate
133µg
33%

Vitamin B1
0.41mg
28%

Vitamin B2
0.42mg
25%

Vitamin B6
0.48mg
24%

Selenium
16µg
23%

Vitamin B3
4mg
23%

Magnesium
87mg
22%

Copper
0.43mg
21%

Vitamin E
3mg
20%

Iron
3mg
18%

Vitamin B5
1mg
15%

Zinc
2mg
14%

Vitamin B12
0.57µg
9%

Vitamin D
0.5µg
3%

covered percent of daily need
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