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1
Pour hot water or vegetable broth over TSP.
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2
Cover with plastic wrap and allow liquid to absorb; about 5 minutes.
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3
Add spices.
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4
Stir well.
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5
Add eggs, mixing well.
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6
Stir in flour.
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7
Using a 1/4 cup measure, drop mixture onto a greased cookie sheet/ungreased silpat mat or parchment paper.
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8
Flatten to make a patty about 1/2 inch thick.
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9
Bake at 425 for 10 minutes.
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10
Cool slightly before breading.
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11
In a shallow dish, mix breading ingredients, except egg and milk.
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12
In a shallow bowl, mix egg and milk.
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13
Heat 1/4 cup oil into a large skillet while you bread the cutlets.
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14
Dip each cutlet into egg mixture, then coat in breading by laying one side of cutlet in the breading mix and pressing lightly so the breading adheres.
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15
Turn cutlet over and press to coat the other side with breading mix.
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16
Fry in hot skillet until golden brown.
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17
Place four cutlets in baking dish.
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18
Top each with your favorite marinara sauce, grated mozzarella and parmesan.
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19
Bake at 450 for 10 minutes or until cheese is bubbly and begins to brown.
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20
These freeze well when wrapped individually in waxed paper.
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21
To thaw, place a cutlet in the microwave for one minute on 40% power, then at 80% power for 30 seconds.
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22
For a crisp cutlet, thaw and then bake at 450 for 5 to 8 minutes.
