Tomato Cutlets – a delicious recipe with tomatoes, eggs, italian style bread crumbs, Italian parsley, romano cheese, lemon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Prepare the eggs, bread crumbs and sliced tomatoes.
2
Dip the tomato slice in the egg wash and then in the bread crumbs. If you have extra egg wash and bread crumbs you can repeat this process.
3
Heat a large frying pan with the olive oil and place the prepared tomato slices in the pan. When the tomatoes have a nice golden color gently flip and finish cooking on the other side. This will take about 3-4 minutes on each side on medium heat.
4
Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper. Let the eggplant saute on one side to a golden color then turn and saute on the other side. This will take about 3 - 4 minutes on each side.
5
Plate and finish with the parsley garnish, lemon juice and grated cheese.
202
kcal
Calories
13
g
Fat
19
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 3 beefsteak tomatoes - sliced about 1/4 inch thick, 7 baby eggplant halved, 2 eggs beaten with a splash of milk, 1 cup italian style bread crumbs, and more.
Yes, Tomato Cutlets falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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