The Zucchini Cutlets are fantastic! A delicious main course that everyone in my house really liked. And then, you want to consider the fact that they are prepared very quickly and are not difficult to make at all? The zucchini cutlets saved me the other day, when I had guests for lunch who don’t eat meat. On that occasion, I also made my fantastic Eggplant Cutlets, to give an option to choose one dish or the other, according to their tastes. How did it end? Well, both were devoured. Soft and golden, the fried zucchini cutlets are excellent even as a sandwich filling. For a lighter version, the breaded zucchini cutlets can be baked as well.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 596.98 (Kcal)
- Carbohydrates 32.44 (g) of which sugars 2.33 (g)
- Proteins 17.25 (g)
- Fat 45.81 (g) of which saturated 7.50 (g)of which unsaturated 36.05 (g)
- Fibers 3.61 (g)
- Sodium 1,356.00 (mg)
Indicative values for a portion of 240 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 for Zucchini Cutlets
- 1.5 lbs zucchini (rather large)
- 3 eggs
- 1.5 cups breadcrumbs
- 3 tbsps grated Grana Padano cheese
- to taste salt
- as needed sunflower oil (for frying)
What You Need for Zucchini Cutlets
- 1 Mandoline Slicer
- 2 Plates
- 1 Frying Pan
- 1 Fork
- Paper Towels
Preparation of Zucchini Cutlets
To get nice cutlets, choose large zucchini, but tender and seedless.
Wash the vegetables and trim them. Slice them with the mandoline, creating slices half an inch thick. If you don’t have a mandoline, slice the zucchini evenly with a knife.
Crack the eggs into a dish and beat them well with a fork, while in a second dish, place the breadcrumbs and cheese and mix these two ingredients together.
To taste, you can add chopped basil or parsley to the breadcrumbs and cheese mix.
Put the pan with oil on the fire and let it heat. Meanwhile, pass 3-4 slices of zucchini in the beaten egg and then in the breadcrumbs.
Let them cook for a few minutes until the slices become golden, then turn them with a fork, salt them, and wait for them to brown on the other side too.
Take them out of the pan and place them on paper towels to drain the frying oil. Continue in this way until all the zucchini are used up.
My advice is to bread the zucchini just when frying them because they tend to release liquid, which would wet the breading.
Consume the Zucchini Cutlets hot, but they are just as good warm or cold.
Enjoy your meal!
Annamaria’s Tips
The Zucchini Cutlets can be stored for three days in the fridge in a closed container.
If you’re looking for more zucchini recipes you can check out this collection.
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