A baked breaded bell pepper cutlet with a mixed coating of breadsticks, Parmesan, and breadcrumbs, without the beaten egg step.
When I think of the breading for meat or vegetable cutlets, like in this recipe, I always think of the usual breadcrumbs, but we can prepare it in many ways, using crackers, breadsticks, taralli and flavoring it with herbs, spices like paprika, turmeric, curry and choosing whether or not to include the beaten egg step.
As they say, even the shoe sole tastes good when fried, and indeed the cooking method of frying adds flavor, making the preparation crispy and delightful.
On the other hand, this method should be consumed with caution because it’s not the best for our body, even if we take all precautions with high smoke point oil, changing it after each use and frying at the right temperature, among other things!
IN THIS RECIPE, AMONG OTHER INGREDIENTS, THERE IS TURMERIC, which has beneficial functions for our body, but…
WARNINGS AND TIPS FOR USING TURMERIC
Even though turmeric is considered a spice with no side effects, it’s good to follow these general guidelines, that is:
1) use only organic turmeric powder or from well-known companies to avoid adulteration and contamination;
2) avoid using curry powder as a therapeutic remedy because it contains small amounts of curcumin (2%);
3) do not overdo the quantities but stick to the doses indicated on the packaging and the preventive advice of your doctor;
4) be careful when handling it in powders, tinctures, and liquid extracts as they can irreparably stain all surfaces they come into contact with.
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If you like cutlets…
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS OF BREADED BELL PEPPER CUTLET RECIPE
- 2 bell peppers (large red)
- 1 cup breadsticks (crumbled and mixed with breadcrumbs)
- 3 tablespoons provola cheese (grated)
- to taste lettuce
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
TOOLS FOR BREADED BELL PEPPER CUTLET RECIPE
- Baking Sheets
- Paper Towels
- Mixing Bowls
- Brushes
- Plastic Bags
- Oil Sprayers
FOR THE PREPARATION OF THE BREADED BELL PEPPER CUTLET RECIPE
I place the wash bell peppers on a baking sheet and bake at 375°F for about 15 minutes until they cook and roast on all sides.
Once roasted, I place them in a food bag.
I close it and wait about 20 minutes so they can be peeled very quickly!
Very gently, I cut them in half and remove seeds and stems.
I carefully dab the bell pepper halves with paper towels and place them on a baking sheet lined with parchment paper.
With a food brush, I brush the cooked bell peppers, salting and peppering everything.
In a bowl, I put the crumbled breadsticks (do a better job than I did, please) with the breadcrumbs and the grated cheese, mixing the coating well.
I take each oiled bell pepper half and cover them above and below with the coating, pressing everything a little, always VERY gently, and then I place them on the parchment-lined baking sheet.
At this point in the baked breaded bell pepper cutlets recipe after spraying a little oil on each bell pepper slice, I bake at 400°F, cooking for about 7-8 minutes or depending on your home oven.
Once cooked, I take each breaded bell pepper cutlet and carefully place it on a bed of lettuce. I had some gentile or canasta lettuce, but we can use some gallinella or a varied and colorful mix.
Now all that’s left is to taste this dish, and bon appétit! Annalisa
PHOTO of gentile lettuce taken here
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