Tomato Cutlets

Ready in : 45 mins

You can never have too many side dish recipes, so give Tomato Cutlets a try. This recipe serves 5. One portion of this dish contains about 15g of protein, 17g of fat, and a total of 305 calories. For $2.98 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodista requires salt, juice of lemon, olive oil, and eggs. 19 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an excellent spoonacular score of 88%. Chicken Cutlets with Tomato Sauté, Turkey Cutlets with Tomato Sauce, and Tomato-and-Garlic-Stuffed Chicken Cutlets are very similar to this recipe.

Ingredients

baby eggplant

6

beefsteak tomatoes

3

bread crumbs

1 cup

eggs

2

juice of lemon

0.5

olive oil

2 tablespoons

parsley

0.5 cup

pepper

1 Dashes

romano cheese

5 servings

salt

1 Dashes

Cooking in Steps

1
Prepare the eggs, bread crumbs and sliced tomatoes.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.

breadcrumbs

tomato

egg
2
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.

tomato slices

olive oil

tomato

frying pan
3
Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper.

salt and pepper

eggplant

frying pan
4
Let the eggplant saut on one side to a golden color then turn and saut on the other side. This will take about 3 4 minutes on each side.Plate and finish with the parsley garnish, lemon juice and grated cheese.

lemon juice

eggplant

parsley

cheese