BROCCOLO COTOLETTE IN THE OVEN are an appetizer or side dish if you prefer to enjoy, it this way, easy and fast to prepare, this is because you do not even need to blanch the broccoli first. Trust me, not blanching the broccoli once cooked you will get a really perfect texture, not mushy but enjoyable to chew.
These cutlets are also perfect for those who follow a vegetarian diet, then excellentas a substitute for meat. The cutlets so breaded, are a fun and nice way to make your children eat, i am sure that in front of a cutlet so even the most capricious child will not make a fuss,you will also ask for an encore. A recipe that you can cook in the oven if you prefer a lighter cuisine or simply fried in a pan, they are excellent in both cooking!
- DifficultyVery easy
- CostVery cheap
- Preparation time15 Minutes
- Cooking time25 Minutes
- Cooking methodOven
BROCCOLO COTOLETTE IN THE OVEN..Italian style a dish that you can cook in the oven or simply fried in a pan, they are excellent in both cooking! Let’s see how to prepare them.
1-Wash the Romanesco broccoli well, remove the leaves and with a very sharp knife cut the broccoli into finger-sized slices, taking care not to break them.
2-Slightly remove the hardest part of the central part of the torso, not the florets.
3-Put the breadcrumbs in a bowl with a pinch of salt and pepper and the chopped parsley. In another bowl beat the eggs, and in another the flour.
4-Pass all the broccoli slices, first in the flour, then in the beaten eggs and then in the breadcrumbs, pressing well with your hands so that the breadcrumbs adhere perfectly.
5-Place the ready slices on a baking sheet, I used this non-stick one, lined with lightly oiled baking paper. Sprinkle the slices with another drop of oil and bake at 180 degrees for 25 minutes. Serve hot..Enjoy!
1-Heat plenty of seed oil, when hot, place the breaded broccoli slices. cook 12 minutes per side, turning often. Drain the cutlets on absorbent paper and pat dry. Serve piping hot.
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