Baked butternut squash cutlets, with mushroom-flavored salt, delicious and crispy outside with their durum wheat semolina flour breading, very soft inside, after cooking in the traditional oven.
Try them also in the microwave.
In the recipe, all the details and step-by-step photos.
I used butternut squash, or violina, for its ease of slicing and the presence of few small seeds.
Furthermore, you will see the use of fine salt flavored with porcini mushrooms, a little treat that you will soon find on the blog, as a Christmas gift idea, but which I will briefly describe to you now thanks to its ease of execution.
To make the flavored salt, for proper preservation, I always recommend using well-cleaned, sterilized jars sealed hermetically with always sterilized but new lids.
For the mushroom-flavored salt, you’ll need 1 teaspoon of dried porcini mushrooms, already ready, and 100 g of fine salt.
Blend everything in a mixer, and when you’re done, transfer the salt into the clean containers.
Wash the mixer blades immediately to prevent the salt from corroding the metal parts of your tool.
Store in the pantry, closed, away from sources of light and heat.
And below you will find recipes for cutlets to make in many different ways.
- Difficulty: Very Easy
- Cost: Very Low Cost
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
- Energy 203.84 (Kcal)
- Carbohydrates 28.20 (g) of which sugars 2.33 (g)
- Proteins 8.01 (g)
- Fat 7.35 (g) of which saturated 2.35 (g)of which unsaturated 2.09 (g)
- Fibers 1.66 (g)
- Sodium 345.21 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 slices butternut squash
- 1 teaspoon fine salt (mushroom-flavored, level)
- 1 pinch black pepper
- 2 eggs
- 3/4 cup remilled durum wheat semolina flour
- 3/4 cup breadcrumbs (mine is whole wheat)
- 2 tablespoons extra virgin olive oil
- 1/3 cup cheese (grated)
Tools
- 1 Knife
- 1 Cutting Board
- 1 Baking Tray
- 1 Parchment Paper
- 1 Teaspoon
- 3 Plates
Steps
To make the Baked Butternut Squash Cutlets flavored with porcini mushroom salt, first cut slices about 1 cm (about 0.4 inches) thick from the top part of the squash, so that you have all similar portions.
Remove the peel.
In a plate, work the eggs with half a level teaspoon of mushroom-flavored fine salt, beating them with a fork.
In the plate with the breadcrumbs, add the remaining flavored salt and the pepper and mix.
Dip the slices, first in the egg, then in the semolina flour, making sure it adheres well even on the edges.
Dip them again in the egg and finally in the breadcrumbs making sure they adhere well.
Repeat the operation for all the squash slices and place them on a baking tray with parchment paper.
Add grated cheese on both sides, drizzle with extra virgin olive oil and bake in a preheated ventilated oven at 356°F (180°C) for 25 minutes.
Take it out of the oven and let it cool slightly before serving.
FAQ (Questions and Answers)
Can I use regular fine salt?
You can use whichever salt you prefer, enhance it with slightly chopped rosemary sprigs, or simply leave it as you prefer.
