Ricotta cutlets

Name: Ricotta cutlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Cow's milk ricotta cheese (very dry) 2 ¼ cups; Parmigiano Reggiano PDO cheese (to be grated) 3.5 oz; Fine salt to taste; Corn flakes unsweetened 5 ½ cups; Eggs 2; Extra virgin olive oil to taste

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

If you're searching for a tasty twist on a classic Italian comfort food, these ricotta cutlets are really something special! By swapping the usual meat with creamy ricotta cheese and a generous sprinkle of Parmesan, you get a dish that's rich and satisfying inside. And the outside? Totally crunchy—thanks to crushed corn flakes. All over Italy, people love putting their own spin on these, calling them ricotta fritters or ricotta patties in different regions. It's a great example, really, of how Italian cooks can take simple ingredients and create something that feels both new and familiar. These homemade ricotta cutlets aren't just super easy to make; they hit the sweet spot between comforting and light—perfect for families wanting to mix things up during the week.

When you're in need of a meal that's quick, golden on the outside, and so so moist inside, these ricotta cutlets come to the rescue. The contrast between the crunchy exterior and the soft, cheesy center is what makes these so appealing. Some folks prefer cooking them in a pan for that extra crispy bite, while others opt for baking them in the oven to keep things on the lighter side. Both methods work beautifully, ensuring the cheesy center stays perfectly moist. Pair these with a fresh salad to balance the flavors. For sure, the entire meal feels light yet satisfying. Whether you call them ricotta patties or go with the more traditional ricotta fritters, there's something really enjoyable about biting through that golden crust to find a soft, cheesy middle. This dish feels like a special treat, even though it's one of those easy ricotta recipes you can whip up on any night. For anyone who loves Italian ricotta dishes or is looking for a new vegetarian option, these cutlets are a fantastic choice to bring everyone to the table with a smile.

INGREDIENTS

For 4 cutlets: Cow's milk ricotta cheese 2 ¼ cups (500 g) - (very dry); Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - (to be grated); Fine salt to taste

For the breading: Corn flakes 5 ½ cups (200 g) - unsweetened; Eggs 2

For cooking: Extra virgin olive oil to taste

Preparation

How to prepare Ricotta cutlets

To prepare the ricotta cutlets, first make sure the ricotta is well-drained; otherwise, let it drain in a colander to remove the excess liquid. Place the ricotta in a bowl, then add the grated Parmigiano Reggiano 1 and the salt 2. Mix well to combine everything 3.

Once you have a homogeneous mixture 4, take a portion of about 5.3 oz and flatten it in the palm of your hand 5 to form large, flattened patties 6. With these quantities, you will get 4 ricotta cutlets.

Now place the corn flakes in a bowl and crumble them with your hands 7. In another bowl, beat the eggs 8. Dip the ricotta patties first in the beaten eggs 9.

Then coat them on both sides with the cereal 10 and place them on a tray as you go 11. Proceed the same way to bread all the cutlets, then move on to cooking: grease a non-stick pan with oil and heat it well, then place the cutlets 12.

Cook over medium heat for 5 minutes on one side, then flip them 13 and continue cooking for another 5 minutes 14. Transfer to absorbent paper and serve your ricotta cutlets as soon as they're ready 15!