Rice cutlets are a tasty main dish, easy to make and full of flavor.
Often used to reuse leftover rice as a recycling dish to avoid wasting ingredients, it can be made with any type of leftover risotto or cook the rice specifically to make the cutlets, perhaps flavoring it with a bit of saffron, butter, and parmesan. A perfect dish for a family lunch or dinner, enjoyed by both adults and children, which can be fried, baked, or cooked in an air fryer.
Read on to learn how to make rice cutlets with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stove, Air Fryer
- Cuisine: Italian
Ingredients
- 1.5 cups rice (already cooked, any kind of leftover risotto is fine: obtained from 0.6 cups of raw rice)
- 5.3 oz potatoes
- 2 eggs
- parmesan cheese (grated)
- breadcrumbs
- extra virgin olive oil
- salt
Preparation of Rice Cutlets
Peel the potatoes, cut them into chunks, and place them in a small pot.
Cover with water, bring to a boil, and cook for seven to eight minutes from boiling.
Drain them and mash with a fork or potato masher.
Place the puree in a bowl and add the rice, three tablespoons of grated parmesan cheese, and one egg.Mix thoroughly: you should obtain a homogeneous and slightly sticky mixture, so add more grated cheese if necessary.
Divide the mixture into four equal parts and form a large patty with each part.
Flatten each patty to form the rice cutlets.
In a shallow dish, beat the remaining egg with a pinch of salt.
Place some breadcrumbs in another dish.Coat the cutlets first in the beaten egg and then in the breadcrumbs, covering all sides.
Place them on a baking sheet lined with parchment paper, finish with a drizzle of extra virgin olive oil, and bake in a preheated ventilated oven at 392°F for half an hour, turning them halfway through cooking.
Serve your rice cutlets immediately, piping hot.
If you prefer, you can fry them in plenty of vegetable oil or cook them in an air fryer, sprayed with a little oil, at 356°F for eighteen to twenty minutes until golden, turning them halfway through cooking.
Notes
Also, visit the recipe collection Cutlets for All Tastes with many delicious and easy ideas: you can find it by clicking HERE.
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