Escalopes with ricotta: the recipe for the simple and delicious main course

the cottage cheese cutlets I am a vegetarian main course simple and tasty, a dinner saving recipe And empty refrigerator, ideal when you have leftovers in the fridge fresh ricotta or when you want to make a quick and tasty dish, simply with ricotta mixed with eggs, breadcrumbs, grated parmesan and herbs. From the dough, you just have to make cutlets to bread in the egg and the breadcrumbs: you can then prepare them. fried Where cooked, for a lighter preparation, and serve them simply with a salad or grilled vegetables. Here is how to do them.

How to prepare cottage cheese cutlets

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Put the ricotta in a bowl with the eggs, salt and pepper (1) and mix. Also add the Parmesan, chopped parsley and breadcrumbs (2); mix everything while mixing the ingredients well. Take a few pieces, make a ball and crush it with your hands. Dip the chops in the flour, the beaten egg (3) with the milk and a pinch of salt.

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Then pass them in the breadcrumbs (4), compacting them well. Cook the cutlets in a pan with hot seed oil on both sides until golden brown. Lift them with a skimmer (5) and place them on a plate covered with absorbent paper, so as to remove the excess oil. Your ricotta cutlets are ready to be served: they are excellent both hot and cold (6).

Advice

For the preparation, use the well dried ricotta: better if kept in the refrigerator for several days. You can also put it in a colander close-knit, until it has lost the excess fluid.

If you want to make one light recipe, cook the baked cottage cheese cutlets: once breaded, place them on a baking sheet covered with baking paper, add a drizzle of extra virgin olive oil and cook at 190 ° C for 20 minutes approximately, or until golden brown.

You can also enrich the dough with Ham in small pieces, if you don’t have vegetarian guests.

Also try the fried ricotta recipe, made with dry, compact ricotta, cut into pieces, breaded and fried in hot oil.

Variants

Alternatively, you can also prepare the cottage cheese and potato cutlets: in this case just add to the dough 2 boiled potatoes. You can then cook the cutlets in a pan or in the oven.

storage

It is advisable to consume the ricotta cutlets immediately after preparation. Alternatively, you can store them in the refrigerator for 1 day in an airtight container.