GialloZafferano's Recipe of the Day: Vegetable Cutlets

Vegetable cutlets are a vegetarian main course, golden and crispy on the outside, with a soft filling made with potatoes, zucchini, carrots, leeks, and spinach. A tasty idea for using up leftover vegetables and bringing something a little different to the table! In the video recipe, we show you how to get a compact mixture, shape the cutlets, and create a crispy breading.

INGREDIENTS FOR 4 CUTLETS:

• Zucchini 1.8 cups (220 g)
• Carrots 1.3 cups (170 g)
• Potatoes 0.8 lb (350 g)
• Leeks 1 ½ cup (130 g)
• Spinach 2 cups (60 g)
• Fine salt to taste
• Extra virgin olive oil 2 ¼ tbsp (30 g)
• Breadcrumbs 1 cup (90 g)
• Parmigiano Reggiano PDO cheese approx. 1 3/4 oz 1.8 oz (50 g)
• Eggs 1
• Black pepper to taste

FOR BREADING:

• Breadcrumbs to taste
• Eggs 1

FOR FRYING:

• Extra virgin olive oil to taste

1. Peel the potatoes and cut them into cubes of about 3/8 inch (1 cm). Trim the zucchini and cut them into cubes of the same size, then do the same with the carrots. Finally, slice the leek into rounds.
2. Heat 1.1 oz (30 g) of extra virgin olive oil in a pan, add the leek, season with salt, and let it brown for about 3 minutes, until softened.
3. Add the potatoes, carrots, and zucchini, stir, and cover with a lid. Cook over medium-high heat for about 15 minutes, without adding water and stirring occasionally.
4. Add the spinach and stir just long enough for it to wilt. Turn off the heat, transfer the vegetables to a bowl, and let them cool completely until lukewarm.
5. Add the egg, the 3.2 oz (90 g) of breadcrumbs, and the grated Parmigiano Reggiano. Adjust with salt and pepper, then mix first with a spatula and then with your hands, until you get an even mixture.
6. Divide the mixture into 4 portions of about 7.1 oz (200 g) each and shape them with your hands to make wide, slightly flattened cutlets. Press them well to prevent cracks from forming.
7. Dip each cutlet in the beaten egg and then in the breadcrumbs, coating it evenly.
8. Heat the extra virgin olive oil in a pan and, when it is very hot, fry the cutlets for about 3 minutes per side, until the breading is golden and crispy.
9. Drain the cutlets on paper towels to remove excess oil, add a pinch of salt on top, and serve them while still hot.

You can also make these cutlets with cooked vegetables left over from other recipes! You’ll need about 23-34 oz (650-680 g) of already cooked vegetables, even varieties different from those listed. Just remember to adjust the amount of breadcrumbs based on the moisture of the vegetables used, especially if you choose to reduce or eliminate the potatoes: the mixture should be compact enough to shape without breaking.