Vegetable caponata
- stellaskitchen
Vegetable Cutlets
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
Vegetable cutlets deliver the same satisfying crunch as a classic breaded cutlet — a golden, crispy crust giving way to a soft, savory interior — with no meat involved. Known as cotolette di verdure, this version combines zucchini, carrots, potatoes, leeks, and spinach into a filling that holds together beautifully under a well-seasoned breadcrumb coating. The vegetable mix is deliberately flexible: swap in whatever you have on hand or need to use up, and the formula holds just as well.
That makes them a practical choice year-round, whether you're working through the last of a seasonal haul or clearing out the fridge before a shop. Because the filling shifts with the season or whatever's on hand, they never feel like a repeat. Serve them straight from the pan while still warm, when the coating is at its crispiest — a texture that fades quickly if they sit. A salad or a simple seasonal side is all they need alongside. Satisfying enough to anchor a vegetarian dinner, they tend to appeal to adults and kids in equal measure.
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INGREDIENTS
- 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 1.8 oz (50 g) - approx. 1 3/4 oz
- Eggs 1
- Black pepper to taste
- for breading
- Breadcrumbs to taste
- Eggs 1
- for frying
- Extra virgin olive oil to taste
Preparation
How to prepare Vegetable Cutlets
To prepare the vegetable cutlets, peel 1 and cut the potatoes into 1 cm (about 3/8 in) cubes 2. Trim the zucchini and cut them into dice the same size as the potatoes 3.
Do the same with the carrots 4. Then slice the leek into rounds 5 and sauté it in the pan with the oil 6.
Season with salt 7 and cook for about three minutes, or until softened. Add the potatoes 8 and the carrots 9.
Add the zucchini as well 10, stir well, then cover with the lid to retain moisture 11 and cook the vegetables, without adding water, over medium-high heat for 15 minutes, stirring occasionally 12.
Then add the spinach 13 and cook just long enough while stirring to wilt them 14. At this point turn off the heat and transfer everything to a bowl. Let cool well, then add the egg 15.
Stir in the breadcrumbs 16, the cheese 17 and season with salt and pepper 18.
Mix first with a spatula and then by hand 19. Divide into 4 portions of about 200 grams (about 7 oz) each 20 and shape them in your hands into wide cutlets, pressing well to avoid cracks. Dip them in the beaten egg 21.
Coat them with breadcrumbs 22 23. Heat the extra-virgin olive oil in a pan and, when it's hot, fry for about 3 minutes per side 34.
You should obtain a nice golden-brown color 25. Drain the vegetable cutlets and pat them dry on paper towels 26. Sprinkle salt on top before serving 27.
Storage
Tip
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