Vegetarian cutlets
- Lactose Free
- Vegetarian
- Energy Kcal 630
- Carbohydrates g 41.5
- of which sugars g 3
- Protein g 17
- Fats g 44
- of which saturated fat g 10.62
- Fiber g 5.1
- Cholesterol mg 113
- Sodium mg 596
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 2 h
- Serving: 4
- Cost: Very low
- Note + 12 hours of soaking for the beans
PRESENTATION
If you’re itching to dive into the rich culinary world of Lombardy, why not whip up some vegetarian cutlets? And look, these are a fantastic twist on the classic cotoletta alla milanese. You know, the cherished dish in Milan. Traditionally, it’s all about using clarified butter to nail that perfect golden, crispy exterior. Really good stuff. But here’s the thing: with more folks hunting for meat-free options, a tasty bean-based alternative has popped up. These vegetable patties keep the breaded style intact—fried until crispy and golden—while swapping the veal for a delicious mix of beans or veggies.
The result? Something that feels lighter, yet respects the traditional flavors Milanese cuisine is known for. These meatless cutlets are great for everyone, not just vegetarians. Even die-hard cotoletta lovers might find this version really, really intriguing, especially if they’re game for trying new things without losing that special crispy shell. In Lombardy, you’ll find cooks adding their flair—using local beans or various veggies—which is great. Each batch has a unique taste.
Whether you go with chickpeas, fava beans, or a mix, the inside turns out tender and full of flavor. Honestly, pair these vegetarian cutlets with a fresh salad or roasted potatoes for a really good weeknight dinner. And here’s the deal: they're pretty simple to shape and fry, just like the originals. Still, you get that golden finish that’s a hallmark in Milanese kitchens. Exploring this recipe offers a taste of tradition and innovation. Pretty much. It shows how Lombardy’s cuisine stays true to its roots while welcoming everyone to the table. So, give these cutlets a try—you’ll love them—and enjoy a super tasty meal that connects you with the heart of Milanese cooking.
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INGREDIENTS
- for 4 cutlets of 5 oz
- Black eyed peas 0.7 cup (125 g)
- Potatoes 5 oz (140 g) - floury
- Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - grated
- Breadcrumbs 0.1 cup (15 g)
- Fine salt to taste
- Black pepper 1 pinch
- For breading and frying
- Breadcrumbs 0.67 cup (80 g)
- Eggs 2 - medium
- Peanut seed oil 2 ¼ cups (500 g) - for frying
How to prepare Vegetarian cutlets
To prepare the vegetarian cutlets, start the night before by soaking the dry beans in cold water 1. After at least 12 hours, rinse the beans and transfer them to a pot with plenty of unsalted cold water 2 and cook them over low heat for about 2 hours, removing the foam that forms on the surface when necessary 3.
In the meantime, bring a pot of cold water to a boil with the whole, well-washed potatoes and cook them for about 25-30 minutes from boiling point 4. In the end, when pierced with a fork, they should be soft. Drain them and let them cool enough to handle, then mash them with a potato masher and gather the resulting puree in a bowl 5 (alternatively, you can peel them and pass them through a food mill or mash them with a fork). Return to the beans: when they are almost cooked, salt them. Finish cooking, drain them, and let them rest in a sieve to lose any excess water 6.
Once dry, transfer the beans to the mixer glass 7 and blend into a smooth and fine paste 8. Transfer this pâté to a large bowl and add the mashed potatoes 9.
Also add the grated cheese 10, breadcrumbs 11 and season with pepper 12 and salt.
Mix carefully 13, it should be a compact, non-sticky dough. Now prepare the breading: set up a shallow, wide bowl with beaten eggs and a plate with breadcrumbs. Take a spoonful of the bean mixture equivalent to about 5 oz 14 and flatten it in the palm of your hand until it forms a flat, slightly irregular cutlet shape 15.
In the next steps, you need to be careful and very delicate, because the vegetarian cutlet, unlike the meat one, risks breaking during breading and subsequent cooking. Dip the cutlet in the egg on both sides 16, then pass it in the breadcrumbs 17. Repeat the operation, dipping the already breaded cutlet a second time in the egg, and then again in the breadcrumbs 18: this double breading will make the cutlet more flavorful and help it maintain its shape better.
Once breading is completed, gently place the cutlet on a tray covered with parchment paper 19, and continue with the others. Heat the oil in a shallow, wide pan. Retrieve the cutlet with a spatula 20 and when the oil reaches 340°F, immerse the cutlet to fry 21.
As soon as it is well golden, turn it to the other side using 2 spatulas 22. Brown this side as well, then drain the cutlet and let it dry on a paper towel to absorb the excess oil 23. Continue with the other vegetarian cutlets and serve them hot with a wedge of lemon as tradition dictates!