Best Vegetarian Parmesan Cutlets Recipes
CAULIFLOWER PARMESAN
This vegetarian version of chicken Parmesan uses cauliflower "steaks" in place of chicken, and has all the classic comforting flavors, without the meat! The steaks are cooked until just tender and topped with a rich sauce and melted mozzarella cheese. Despite their names, classic Italian-American chicken Parm and eggplant Parm don't always contain Parmesan cheese. If it's not "Parm" to you without Parm, feel free to sprinkle on a little grated Parmesan after you add the sauce to the cauliflower cutlets.
Provided by Carolyn Casner
Categories Healthy Roasted Cauliflower Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Position rack in upper third of oven. Preheat to 450 degrees F. Line a large rimmed baking sheet with foil and coat with cooking spray.
- Place cauliflower on a cutting board, stem-side down. Using a large chef's knife and starting from the center of the head, cut four 1-inch "steaks." Place the steaks on the prepared baking sheet; lightly coat them with cooking spray, then sprinkle with 1/4 teaspoon each salt and pepper. Roast until browned and tender, 20 to 25 minutes. Remove from oven; turn broiler to high.
- Meanwhile, heat oil in a medium saucepan over medium heat. Add onion; cook, stirring, until starting to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add tomatoes, wine, Italian seasoning and the remaining 1/4 teaspoon each salt and pepper. Bring to a simmer, reduce heat and cook, stirring occasionally, until thickened, about 10 minutes. Top each cauliflower steak with about 1/3 cup of the sauce and 1/4 cup cheese. Broil until the cheese has melted and browned in spots, 2 to 3 minutes. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 11.2 g, Cholesterol 9 mg, Fat 4.9 g, Fiber 3.3 g, Protein 6.4 g, SaturatedFat 2 g, Sodium 358.7 mg, Sugar 4.9 g
VEGETARIAN PARMESAN CUTLETS
This recipe came together by accident to curb a pregnancy craving, but it's fast become a favorite. The cutlets/patties freeze well and make a quick lunch when you're on the go. You can use TSP(textured soy protein) or TVP(textured vegetable protein), which can be found at some progressive supermarkets and at most health food stores.
Provided by rsarahl
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
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.
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