The baked onion cutlets were a great discovery. Super easy and quick, obviously dedicated to those who love this vegetable, with a crunchy and tasty breading, they are a delicious main course or, served in smaller quantities, a perfect side dish to accompany meats and cheeses. I used the spectacular onion: the Giarratana onion, but if you find a great Tropea onion, it will be just as good. I flavored the breading with grated Parmesan cheese, but I suggest trying Pecorino, very tasty and a good contrast to the sweetness of the onions. If you love vegetable cutlets, try the mushroom cutlets, the eggplant cutlets, the tofu cutletsor the fennel cutlets.
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OTHER RECIPES WITH ONIONS
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Any time
Ingredients
- 3 Giarratana onions
- 2 Eggs
- 0.42 cups Milk
- 1 cups Breadcrumbs
- 0.88 oz Parmigiano Reggiano DOP
- to taste Salt
- 4 tbsps Extra virgin olive oil
- 1 tsp Chopped parsley
Tools
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- Baking Tray
Preparation
Prepare the onion cutlets. Remove the onion skins. Slice them about half an inch thick.
Grate the cheese and mix it with the breadcrumbs and a pinch of salt. Separately, quickly beat the eggs with a pinch of salt and the milk.
Gently dip the onion slices, without separating the rings, in the eggs and then in the breadcrumbs with cheese. Place the onion cutlets on a baking sheet lined with parchment paper. Drizzle with a bit of oil and put in a preheated oven at 356°F, fan mode, for about 30-40 minutes. Sprinkle with a bit of chopped parsley, a pinch of salt, and serve.
Storage
You can store the cutlets in the fridge for a couple of days.
