Egg-Free Pumpkin Cutlets

Name: Egg-Free Pumpkin Cutlets
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 4 slices pumpkin (about 1/2 inch thick); As needed extra virgin olive oil; As needed breadcrumbs (can substitute with gluten-free breadcrumbs); As needed garlic; As needed salt; As needed chives; As needed black pepper

Anna Vella @passionidifarro

A vegan alternative cutlet, where the sweetness of pumpkin meets breadcrumbs, making it truly unique among cutlets. Healthy and light, it's an excellent main dish rich in vitamins and minerals. This vegan, egg-free dish is perfect for vegetarians, those with allergies or intolerances, or anyone who wants to enjoy a simple yet delicious meal.

Special thanks to our wonderful Raffaella Locatelli for the lesson.

Anna Vella @passionidifarro

Special thanks to our wonderful Raffaella Locatelli for the lesson.

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Ingredients

30 minutes

Serves 4 servings

4 slicespumpkin (about 1/2 inch thick)
As neededextra virgin olive oil
As neededbreadcrumbs (can substitute with gluten-free breadcrumbs)
As neededgarlic
As neededsalt
As neededchives
As neededblack pepper

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Steps

30 minutes

1

Cut 4 slices of pumpkin about 1/2 inch thick and remove the skin.
2

Coat the slices in olive oil, salt, garlic, and chives, then dredge them in breadcrumbs, making sure all sides are well covered.
3

Place the slices on a baking sheet lined with parchment paper and drizzle with a little olive oil.
4

Bake at 350°F (180°C) for 25 minutes.
5

The dish is ready! Enjoy!