Potato Cutlets are a perfect main dish for a family dinner. Tasty and very appetizing, a bit different from pumpkin cutlets or the mushroom cutlets or the classic pork loin cutlets. The peculiarity of this recipe is definitely the use of raw potatoes, filled inside with cooked ham and cheese, but they can also be filled with other cold cuts and cheeses; then they are coated with egg and breadcrumbs. Everything is cooked in the oven or an air fryer. If you try them, don’t forget to comment on the recipe in the comment box below or through my Social pages. A kiss, Chicca!
If you are looking for more cutlet recipes, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 128.78 (Kcal)
- Carbohydrates 12.01 (g) of which sugars 1.09 (g)
- Proteins 7.85 (g)
- Fat 5.58 (g) of which saturated 2.73 (g)of which unsaturated 2.23 (g)
- Fibers 1.14 (g)
- Sodium 406.05 (mg)
Indicative values for a portion of 30 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
- 3 potatoes
- 5.3 oz cooked ham
- 2.1 oz cheese
- 2 eggs
- as needed breadcrumbs
- 0.7 oz Parmesan cheese
- as needed salt
- as needed extra virgin olive oil
How to make Potato Cutlets
First, take the potatoes and peel them, then cut them into thin slices.
Stuff the first slice with cooked ham and a thin slice of cheese.
Close as a sandwich, then dip the cutlets first in the lightly beaten egg.
Next, coat them on all sides in the breadcrumbs previously mixed with grated Parmesan cheese.
Place the cutlets on a baking tray lined with parchment paper, season with a pinch of salt and extra virgin olive oil. Bake in a preheated oven at 375°F for about 25-30 minutes. Alternatively, in an air fryer at 320°F for about 25 minutes.
Remove from the oven and serve hot and stringy!
Storage and Tips for Potato Cutlets
Potato cutlets can be stored in the refrigerator for up to two days in an airtight container. You can replace the potatoes with eggplants, but you will need to grill them before making the sandwich with the filling.
Video recipe:
