Tomato Cutlets Recipe
Ingredients
- 3 beefsteak tomatoes – sliced about ¼ inch thick
- 6-7 baby eggplant - halved
- 2 eggs beaten with a splash of milk
- 1 cup - Italian style bread crumbs
- ½ cup Fresh Italian parsley – chopped
- Fresh grated Romano cheese
- Juice of ½ lemon
- Dashes – salt
- Dashes - pepper
- 2-3 tablespoons of olive oil
Directions
- 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.
- 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.
- Place halved eggplant in the frying pan and sprinkle with dashes of salt and pepper. Let the eggplant sauté on one side to a golden color then turn and sauté 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 680g | |
| Recipe makes 4 servings | |
| Calories 389 | |
| Calories from Fat 134 | 34% |
| Total Fat 15.17g | 19% |
| Saturated Fat 3.58g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 330mg | 14% |
| Potassium 1522mg | 43% |
| Total Carbs 55.18g | 15% |
| Dietary Fiber 22.0g | 73% |
| Sugars 16.26g | 11% |
| Protein 14.95g | 24% |
