Ricotta cutlets are an easy and quick recipe, perfect for those looking for a protein-rich and light dish without sacrificing taste. With only 2 ingredients for the dough, this recipe is truly accessible to everyone. The crushed cornflakes coating gives an irresistible crunch, making every bite an explosion of flavor!
Ideal for those on a diet, ricotta cutlets can be conveniently cooked in an air fryer for quick and healthy cooking, or you can opt for the oven or pan, with a few tips you’ll find in the instructions below.
Easy, tasty, and ready in minutes, these cutlets will surely become one of your favorite recipes!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4Pieces
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.6 oz ricotta
- 1.4 oz grated Parmesan
- to taste salt
- 2 eggs
- to taste unsweetened cornflakes
- to taste salt
- to taste extra virgin olive oil (spray)
Tools
- Air Fryer
Steps
If the ricotta is already well-drained and dense, you can use it directly. Otherwise, drain it to remove excess water. Transfer it to a bowl and add the grated Parmesan and a pinch of salt. Mix well until smooth and velvety.
In a plate, beat the eggs with a pinch of salt. In another plate, crush the unsweetened cornflakes until you get coarse crumbs (this will be our crunchy breading).
With greased hands (you can use a little oil or water to prevent the mixture from sticking), take a portion of the ricotta mixture and first shape it into a patty. Then, gently flatten it to form a cutlet shape. Continue with the rest of the mixture (you’ll get 4 cutlets).
Dip each cutlet first in the beaten egg, then in the crushed cornflakes, pressing gently to adhere the coating well.
COOKING
In air fryer: Place the cutlets in the air fryer basket, add a light spray of oil and cook at 356°F for 10 minutes, turning them halfway through for even browning.
In oven: If you prefer to bake them, preheat to 392°F and cook the cutlets with a spray of oil on a baking tray lined with parchment paper for about 18 minutes, turning them halfway through.
In pan: If you choose the pan, heat a little oil and cook the cutlets over medium heat, gently turning until golden on both sides.Wait a few minutes before plating them. Serve and enjoy! Enjoy your meal!
Tips for you
✔ Once cooked, let the cutlets rest for a few minutes directly in the tray or air fryer: this step is important because it allows the mixture to compact well, preventing them from crumbling as they are very hot and have a softer mixture. After a few minutes, you can remove them with a spatula and serve.
✔ I recommend cooking the ricotta cutlets directly in the air fryer basket without using parchment paper or trays: this way they will cook evenly thanks to the air that passes from top to bottom through the basket holes.
✔ I recommend using the BBQ mesh to insert directly into your air fryer’s non-stick basket: the mesh protects the basket’s non-stick coating (which will remain like new) and allows the food to cook evenly, letting air pass through 360 degrees. You can find it on Amazon by clicking here.
✔ Alternatively, you can use perforated parchment paper, which allows air to pass from bottom to top. You can find it on Amazon by clicking here: link.
✔ For this recipe, I used the air fryer COSORI TURBO BLAZE 6 liters: you can find it on Amazon by clicking here.
Don’t miss the latest recipe of 👉 “non-fried” donuts in air fryer: super soft, fragrant irresistible! I’ll explain all the tricks to make perfect donuts!
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