Ricotta cutlets are a tasty main course, easy and quick to make.
Simple ingredients, almost always available in the pantry, for a delicious and flavorful dish perfect for a family lunch or dinner, for both adults and children.
Read how to make ricotta cutlets with the easy recipe you will find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 10.5 oz ricotta
- 3 eggs
- 1 tbsp milk
- 1 oz pecorino (grated)
- breadcrumbs
- parsley
- flour
- extra virgin olive oil
- salt
How to Make Ricotta Cutlets
Drain the ricotta and place it in a bowl.
Add two eggs and mix with a spoon until you obtain a homogeneous mixture.
Add the grated cheese, a bit of chopped parsley, a pinch of salt, and 3.5 oz of breadcrumbs and mix thoroughly.Place some flour on a flat plate.
Beat the remaining egg in a deep plate with the milk and a pinch of salt, and place some breadcrumbs on another flat plate.
Divide the mixture into four or five portions, form a ball for each portion, then flatten each ball between your hands, shaping your cutlets.Then pass them first in the flour, then in the beaten egg with milk, and finally in the breadcrumbs, covering them on all sides.
Place them on a baking sheet lined with parchment paper brushed with a little extra virgin olive oil.
Complete with a drizzle of oil on the surface of the ricotta cutlets and bake in a preheated oven at 375°F for twenty to twenty-five minutes, until golden brown.
Take them out of the oven and serve immediately, nice and hot.
Notes
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