Pepper Cutlets are a perfect example of a flexitarian recipe. It does not appear in my Flexitarian Cookbook for Beginners, but it very well could. You could easily add a few peppers to your assembly line when you are breading chicken or veal. Just be sure to bread the peppers first so they don’t get any meat residue on them.
As you can see in the pictures below, I served these pepper cutlets with a side of spaghetti. The last picture shows when I served them for breakfast with a side of scrambled eggs. They also make a great sandwich. Think of a chicken parmigiana sandwich but with a pepper cutlet instead. Delicious.
These pepper cutlet are also good on their own served with a little garlic aioli. This is a very versatile recipe.
- 1 poblano pepper
- 1 elongated red bell pepper
- 1/2 cup all-purpose flour
- 1/2 cup milk (I used almond milk)
- 1 cup seasoned bread crumbs
- 1/4 cup olive oil
- Preheat the oven to 350 degrees F. Place a large pot of water on to boil.
- Slice the peppers in half lengthwise and clean out the seeds. Parboil the peppers by placing them in a large pot of boiling water for a few minutes to soften them. Remove them from the water, allow them to coil so you can handle them easier.
- Set up an assembly line with a plate of flour, a bowl with the egg and milk mixed together, and a plate with the breadcrumbs. Arrange a baking sheet with parchment and coat it with olive oil.
- One at a time, take each pepper half and coat it in the flour, then dunk it into the egg/milk mixture to cover it, then coat it with breadcrumbs. Arrange the peppers in a single layer on the baking sheet.
- Bake the peppers for 20-30 minutes, flipping them over at the halfway mark. You'll know when to turn them when the breadcrumbs start to look toasted.
- Serve as you would breaded chicken cutlet or veal Milanese. I've served these pepper cutlets with a side of spaghetti in tomato sauce. I’ve also served them for breakfast with a side of scrambled eggs. They also work well on a sandwich.