Crispy Vegetarian Medallions: The original recipe with corn flakes breading
If there’s one thing that distinguishes me in the kitchen, it’s the desire to try new recipes. I love daring flavor pairings almost obsessively: for me at the table, as Paganini said, “repeating is not an option”!
Of course, every now and then I have to deal with my husband’s disappointment. He would like me to repeat my successes, but my culinary flair feels stifled at the idea of doing the same thing twice. After all, nutritionists always say: a healthy and varied diet is the secret to well-being. I took that advice literally!
I still remember my mother-in-law, who, when I was newly married, suggested never to serve new dishes during dinners with guests to avoid risks. Although her advice made sense, in ten years I never managed to follow it: I cannot betray my creative instinct!
So today I want to offer you a new original vegetarian main course (also perfect as an appetizer) born from this desire to be daring. If you’re looking for an alternative to the usual breadcrumb coating because you ran out of breadcrumbs or you want a more pronounced crunch, here’s the solution: corn flakes!
Why you’ll love this recipe
First, the speed: it takes only 30 minutes to prepare! The texture: soft inside and super crunchy outside. A real delight for the palate! Finally, the perfect quick dinner: serve them with a fresh salad for a complete and light meal! They’re perfect to take to the office or wherever you go!
Other vegetarian main course ideas you might like are here:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ IN THIS RECIPE THERE ARE ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work at no extra cost to you!
- 1/2 Butternut squash (the narrower half, seeds removed)
- 2 eggs
- 2 1/3 cups corn flakes (organic, no added sugar)
- 3/4 cup stale bread (cubed)
- 1.4 oz Parmigiano Reggiano PDO (grated + 3 tablespoons)
- as needed flour
- 1 sprig rosemary
- 1 small bunch parsley
- 3 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Mixer
- 1 Knife
- 3 Mixing bowls
- 1 Fork
- 1 Baking sheet
- 1 Parchment paper
Preparation
Start preparing the coating base: pulse the corn flakes in a mixer for a few seconds and set aside.
Next, add the stale bread, cut into pieces, into the mixer bowl and pulse at full power until you get breadcrumbs that are not too fine.
Once processed, combine them and mix in a large bowl.
Add the grated Parmesan, a pinch of salt, the stripped rosemary and the finely chopped parsley.
Slice the half butternut squash into slices about 3/16 in thick.
Use a knife to remove the skin from each slice, coat them in flour, patting well so the flour adheres to all sides, then shake off the excess.
In another bowl, prepare an egg mixture with 2 tablespoons of Parmesan, a grind of black pepper and a pinch of salt. Dip the floured slices into this mixture.
Finally, coat them in the mixture of breadcrumbs and corn flakes prepared earlier.
Place the breaded medallions on a baking sheet lined with parchment paper or, as I did, on a reusable Teflon sheet, drizzle a little olive oil on top and bake in a preheated static oven at 356°F for 30 minutes, turning them after 20 minutes.
Serve slightly warm. And voilà… the butternut squash medallions with corn flakes breading are ready to enjoy!
Enjoy your meal from La Cucina di FeFè!
Storage
👉You can store the butternut squash medallions with corn flakes breading in the refrigerator in an airtight container for up to 2-3 days. To prevent moisture from softening the corn flakes, place a sheet of paper towel at the bottom of the container.
If the ingredients you used are fresh (not thawed), you can freeze the medallions raw for up to 2 months. Arrange them on a tray for an hour and then transfer them to freezer bags.
To reheat, avoid the microwave, which would make them soggy. To restore the original crunch, warm them in a fan oven at 356°F for 5-7 minutes or use an air fryer for 3 minutes.
1. Is there a completely gluten-free version?
Certainly. Just pulse a gluten-free roll and choose certified gluten-free corn flakes (often made from corn or rice).
