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Vegan Cutlets: the “milanese” italian tradition - Today we prepare vegan cutlets recipe. If by ethical choice, food necessity or simple curiosity you want to try a whole variant without meat, then these vegan versions are just right for you!
Presentation
Different from the original “milanese” for flavor, texture and ingredients, this recipe keep the promise of a delicious golden breading, and surprise with a rich and tasty bean filling. Perfect for a dinner with vegetarian friends, or to present the vegetables in a fancy dress for children, with their goodness will win over even the “omnivorous” diners … try it!
Ingredients for 4 cutlets
* Chickpeas boiled 250 g
* Boiled cannellini beans 250 g
* 1 teaspoon of sweet paprika
* 2 tablespoons of potato starch
* Cornflakes 100 g
* Extra virgin olive oil t.t.
* Salt t.t.
* Pepper t.t.
Preparation
With a food processor, blend the chickpeas and the cannellini beans until you obtain a creamy consistency. Add a little water if necessary. Add the potato and salt starch to this cream of legumes. Work the dough very well, which must be homogeneous: at this point, add the pepper and paprika and mix well. Crumble the cornflakes inside a plate and, after moistening the hands, bread a ball of dough in the cornflakes after flattening properly.
The cutlets must have an oval shape or in any case the appearance of a real cutlet and not of a meatball. So put the vegan cutlets on a non-stick pan or a baking sheet covered with baking paper, pour a little oil and bake at 180 °C for about 25 minutes. Serve the hot vegan cutlet, accompanied by the side dishes and sauces you love the most.
Presentation
Different from the original “milanese” for flavor, texture and ingredients, this recipe keep the promise of a delicious golden breading, and surprise with a rich and tasty bean filling. Perfect for a dinner with vegetarian friends, or to present the vegetables in a fancy dress for children, with their goodness will win over even the “omnivorous” diners … try it!
Ingredients for 4 cutlets
* Chickpeas boiled 250 g
* Boiled cannellini beans 250 g
* 1 teaspoon of sweet paprika
* 2 tablespoons of potato starch
* Cornflakes 100 g
* Extra virgin olive oil t.t.
* Salt t.t.
* Pepper t.t.
Preparation
With a food processor, blend the chickpeas and the cannellini beans until you obtain a creamy consistency. Add a little water if necessary. Add the potato and salt starch to this cream of legumes. Work the dough very well, which must be homogeneous: at this point, add the pepper and paprika and mix well. Crumble the cornflakes inside a plate and, after moistening the hands, bread a ball of dough in the cornflakes after flattening properly.
The cutlets must have an oval shape or in any case the appearance of a real cutlet and not of a meatball. So put the vegan cutlets on a non-stick pan or a baking sheet covered with baking paper, pour a little oil and bake at 180 °C for about 25 minutes. Serve the hot vegan cutlet, accompanied by the side dishes and sauces you love the most.
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