Does it also happen to you that you don’t always feel like cooking, especially on Mondays or when coming back from holidays? With these hot September days, we rather feel like escaping, maybe going to the beach or taking a walk in the mountains to find some relief! Obviously, the meal must also be simple and relaxing, so I’m proposing this brilliant recipe, which is undoubtedly a quick and easy solution! It will be a great vegetarian main course but also perfect finger food, to start a lunch or a buffet. These tomato cutlets are indeed delicious and crunchy, but they must be served immediately to ensure their crispy texture! Furthermore, they are prepared without flour, but with a simple and light breading made of black sesame seeds rich in antioxidants, calcium, and vitamins! In fact, compared to white sesame, which is also rich in important nutrients, black sesame seems to have a higher percentage of minerals and vitamins besides having a more intense and distinctive flavor. In short, these breaded tomatoes, strictly oven-baked for a more digestible version, will also be the perfect trick to get your kids to eat vegetables. So, what are you waiting for? Tie on your apron and prepare them with me!
CURIOSITY: Did you know that black sesame seeds are destined to become one of the future superfoods? Widely used in China and Southeast Asia, this condiment has many beneficial properties, including countering osteoporosis, strengthening bones and teeth thanks to the high calcium content; black sesame seeds prevent the appearance of tumors and important heart diseases because of the presence of omega-3 and 6, thus allies of the cardiovascular system; they provide numerous benefits to the digestive system due to the fiber they contain, counteract bad cholesterol and are an excellent remedy against constipation and high blood pressure.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients:
- 3 ribbed tomatoes
- 2 eggs
- 3 tablespoons Parmigiano Reggiano DOP (grated)
- 1.5 cups breadcrumbs
- 1/2 cup black sesame seeds (optional)
- to taste salt
Preparation:
Cut the ribbed tomatoes into medium-thick slices (fig. 1).
In a bowl, prepare a beaten egg mixture with the grated Parmesan, a pinch of salt, and finely chopped parsley (fig. 2).
Separately, create a mix of breadcrumbs, black sesame seeds, and a pinch of salt for the breading (fig. 3).
Dip each slice into the beaten egg mixture (fig. 4).
Then pass them into the breadcrumb mix and adhere on both sides (fig. 5).
Place them on a baking sheet lined with parchment paper (fig. 6).
Drizzle with a bit of oil and bake in a preheated oven at 375°F for 25 minutes, then turn them and bake for another 5 minutes (fig. 7).
Serve immediately, they will be very crunchy.
And there you go… your baked ribbed tomato cutlets are ready to be enjoyed!
Bon Appetit from FeFe’s kitchen!
