Surprising and versatile as always, this flour was used to make a classic and tasty cutlet, the cecioletta panata: cutlet with chickpea flour. It recalls the famous breaded Milanese cutlet fried to a golden crisp, but completely plant-based. This dish is not only for vegans and vegetarians; the whole family likes it, especially those who love simple and healthy cooking. Try also the version of the cecioletta di mare.
You won’t believe it but children like it too.…the little ones gobble it up in just a few bites and we affectionately call it “La cecioletta”.
The quantities are for 2 breaded cutlets, but if you want to make more, double or triple the recipe, because you can also freeze them raw or cooked, if you can resist.
Because once you start, and I’ve warned you, one cecioletta leads to another!!
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 2/3 cup chickpea flour
- 1 tablespoon potato starch
- 1 1/2 teaspoon fine salt
- olive oil (1 teaspoon)
- 1 1/2 teaspoon strong mustard
- 1 1/2 teaspoon hot paprika
- garlic powder (1 pinch)
- 1/4 cup water
- as needed breadcrumbs
- 1 pinch turmeric powder
- as needed sunflower seed oil
Preparation
1 – Put all the ingredients into a bowl, except the breadcrumbs and the turmeric.
2 – Mix the mixture well, close the bowl and place it in the refrigerator for at least 1 hour. I also prepare it the day before and I’ve noticed it becomes even more flavorful.
3 – For the breading, take the breadcrumbs and put them on a plate with a pinch of turmeric, mix the two ingredients.
4 – With your hands moistened with water take a spoonful of the mixture and flatten it slightly, then toss it into the breadcrumbs. Since it’s a soft mixture, handle it gently while breading it.
5 – Fry the chickpea cutlets in hot oil, it only takes a few minutes. When you see them golden, turn them over and then remove them from the pan.
6 – Serve the “cecioletta” hot with a squeeze of fresh lemon and then, enjoy your meal.
