Ricotta cutlets crunchy and delicious. Simple and quick recipes are often the best just like the recipe I want to tell you about today. Only ricotta and a few other ingredients to prepare a main course that always wins everyone over at the table. I baked the Ricotta fritters but air frying is also fine or, if you want to go all out, you can fry them. The recipe is simple and quick, even foolproof for the most awkward in the kitchen, and I’m sure it will win you over as it did my little family. With ricotta don’t miss the recipe for the Savory pie with phyllo pastry and the recipe for the Ricotta balls. If you also love simple and quick recipes that make a good impression at the table, this is definitely a recipe not to be missed. So let’s run to the kitchen and prepare some delicious Ricotta Cutlets
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Energy 275.16 (Kcal)
- Carbohydrates 12.76 (g) of which sugars 0.77 (g)
- Proteins 17.58 (g)
- Fat 17.24 (g) of which saturated 9.54 (g)of which unsaturated 5.22 (g)
- Fibers 1.01 (g)
- Sodium 228.18 (mg)
Indicative values for a portion of 155 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 of Ricotta Croquettes
- 2 cups ricotta
- 2/3 cup grated parmesan cheese
- 1/3 cup flour
- 2 eggs
- 1/2 cup breadcrumbs
- 1 pinch pepper
- to taste extra virgin olive oil
How to prepare baked Ricotta Cutlets
To prepare this recipe, you need dry and well-drained ricotta. Therefore, if your ricotta is not dry enough, let it dry well before proceeding with the preparation. Mix the dry ricotta with a pinch of pepper and the grated parmesan cheese in a bowl.
With slightly floured hands, form the cutlets. Take a handful of the mixture, compact it between your hands, and press it to give it an oval or round shape. I got 8, but it depends on how big you make them. As you prepare them, roll them in flour, ensuring it adheres well on all sides.
Beat the eggs with a pinch of salt in a bowl. Place the breadcrumbs on a plate. Coat the floured ricotta first in the eggs and then in the breadcrumbs, ensuring it adheres well on all sides. Prepare them all the same way.
Place the Ricotta Cutlets in an oiled baking tray. Oil them on the surface and let them cook in a preheated oven at 375°F in static ventilated mode for 14-16 minutes. You can also turn them halfway through cooking.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can cook the Cutlets in an air fryer at 365°F for 12-14 minutes, or you can choose to fry them in hot seed oil.
Don’t miss the recipe for Celeriac Cutlets
