Aubergine Cutlet

The key ingredient is Parmigiano Reggiano with breadcrumbs.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Prep: 15 min Cook: 15 min

Ingredients

Aubergine 2
Flour 2 tbsp
Egg 1
Breadcrumbs 1 cup
Parmigiano Reggiano 2 tbsp
Vegetable oil as required
Finely shredded cabbage as required
Ketchup & Worcester sauce as required

Method

1
Remove the aubergine stalk and skin and slice 2cm thick. Soak in salted water then pat dry.
2
Finely grate the Parmigiano Reggiano and mix with the breadcrumbs.
3
Dredge the aubergine with flour, dip in beaten egg and coat with the breadcrumb mix. Deep fry in vegetable oil 170C.
4
Make a dipping sauce with equal measures of ketchup and Worcester sauce.

Tips & Note

●When you fry the aubergine, pat dry the moisture to avoid splashing in the oil.

Aubergine Cutlet

The key ingredient is Parmigiano Reggiano with breadcrumbs.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Prep: 15 min

Cook: 15 min

Ingredients

Aubergine 2
Flour 2 tbsp
Egg 1
Breadcrumbs 1 cup
Parmigiano Reggiano 2 tbsp
Vegetable oil as required
Finely shredded cabbage as required
Ketchup & Worcester sauce as required

Aubergine Cutlet

Recipe ID :231 Posted on 12 APR 2015

Serves 2

Prep 15min
Cook 15min
views 7,580
printed 257

saved 5

The key ingredient is Parmigiano Reggiano with breadcrumbs.

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Ingredients

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2
2 tbsp
1
1 cup
2 tbsp
as required
as required
as required

Method

Prep
15min
Cook
15min
1
Remove the aubergine stalk and skin and slice 2cm thick. Soak in salted water then pat dry.
2
Finely grate the Parmigiano Reggiano and mix with the breadcrumbs.
3
Dredge the aubergine with flour, dip in beaten egg and coat with the breadcrumb mix. Deep fry in vegetable oil 170C.
4
Make a dipping sauce with equal measures of ketchup and Worcester sauce.

Tips & Note

●When you fry the aubergine, pat dry the moisture to avoid splashing in the oil.

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