The PEPPER CUTLETS, crispy on the outside and incredibly soft inside, are a tasty and original vegetarian alternative to classic meat cutlets. Made with roasted, peeled and breaded pepper slices in a flavorful coating of breadcrumbs, herbs and grated cheese, they are baked or fried until they form a delightful golden crust.
Perfect as a savory starter, a flavorful side dish or a light main course, the pepper cutlets win you over with their contrasting textures and the sweet flavor of the peppers, which pairs perfectly with the crunchy coating.
A simple yet impressive dish, ideal for bringing the scents of summer to the table in a different and creative way.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 red bell peppers (or mixed)
- 2 eggs
- as needed breadcrumbs
- 1/2 cup Parmesan (grated)
- 2 tsp dried oregano
- as needed flour
- to taste salt
For the pepper cutlets you will need
- 1 Baking sheet
- 3 Plates
- 1 Cutting board
- Parchment paper
Preparation of pepper cutlets
Wash the peppers and place them whole on a baking sheet lined with parchment paper.
Roast them in a conventional oven at 392°F for about 30–40 minutes, turning them occasionally, until the skin is darkened and the flesh is soft.
Once cooked, put them in a paper or plastic bag for 10 minutes: the steam will help peel them.
Peel them, remove the seeds and cut them into wide slices. Pat excess liquid away.Beat the eggs with a pinch of salt.
In one plate, mix the breadcrumbs, Parmesan and oregano. In another plate place the flour.Coat the pepper slices first in flour, then in the beaten egg and finally in the seasoned breadcrumbs.
Arrange them on a tray.Place the pepper “cutlets” on a baking sheet lined with parchment paper, drizzle them with a little oil and bake in the oven at 392°F for 15–20 minutes, turning them halfway through cooking until golden and crispy.
For a richer but less healthy version you can fry them a few at a time, turning until well browned.
Drain them on paper towels and season lightly with salt.
Easy accompanying sauces perfect for serving with these cutlets
Yogurt and mint sauce
Fresh and slightly tangy:
Plain Greek yogurt
Lemon juice
Extra virgin olive oil
Chopped mint leaves
Salt and pepper
Mix everything and serve cold!
Mix everything and serve cold!
Tzatziki sauce
The queen of summer sauces:
Greek yogurt
Grated cucumber (squeezed)
Finely chopped garlic
Mint or dill
Olive oil, salt, pepper
Perfect if you want a Mediterranean touch.
Perfect if you want a Mediterranean touch.
Light flavored mayonnaise
A classic revisited:
Mayonnaise (can be vegan)
Mild mustard or 1 tsp sweet paprika
Chopped parsley or chives
Chopped parsley or chives
Ricotta and lemon sauce
Perfect if you want something creamy but lighter:
Fresh ricotta
Grated lemon zest and lemon juice
Salt, pepper
A drizzle of extra virgin olive oil
