Cheesy Nut Cutlets Recipes

Steps:

• Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
• Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
• Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
• Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
• Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
• Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
• Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
• Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
• Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
• Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
• Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
• To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
• It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Steps:

• Preheat oven to 375.
• In food processor, mix walnuts, onion and crackers. Pulse until coarsely crumbed. Pour into large bowl.
• Now in processor mix eggs and creamed cheese until smooth.
• Mix egg mixture into walnut mixture in bowl. Add cheddar and oregano, blend well. If mixture is too loose, add more cracker crumbs.
• Heat 2 T vegetable oil in nonstick skillet on medium. Drop mixture into patties in hot nonstick skillet. Drain on paper towels after browned and firm. (Watch closely, they can burn easily).
• Mix sauce ingredients together with a whisk. Spray 9" X 13" casserole dish with oil spray. Layer patties in a single layer in bottom of dish. Pour 3/4 sauce over patties. Bake uncovered for 20 minutes, pour rest of sauce on, and bake 10 minutes more. Serve with green salad on the side.

Steps:

• Using mallet, pound breasts between plastic wrap to about 1/4 inch.
• Place flour on plate and whisk eggs lightly in shallow bowl.
• Mix breadcrumbs and cheese in seperate bowl.
• Sprinkle cutlets on each side with salt and pepper.
• Dip cutlets in flour to cover lighlty, then into eggs and then into breadcrumb mixture, pressing firmly to insure coverage.
• Place cutlets on a plate and refrigerate for 30 minute.
• Melt 2 tbsp butter add 1tbsp oil to each of two nonstick frypans over medium heat.
• Add 2 cutlets to each pan and cook until golden brown on bottom, about 4 minutes.
• Turn cutlets over, add 1 tbsp butter with 1/2 tbsp oil around cutlets in each pan. Cook another 4 min or until done and golden brown.
• Transfer cutlets to plate lined with paper towel to absorb excess oil and butter.

Steps:

• Cook the onion in the oil until lightly coloured.
• Mix the potatoes with the egg yolks, nuts, yeast extract, salt and pepper.
• Add the onions.
• Place mixture onto a floured board, divide and shape into cutlets.
• Flour, egg and crumb the cutlets and fry in hot oil until golden brown.
• An asparagus sauce would be suitable to serve with this recipe.

Steps:

• Place chicken breasts between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.
• In a shallow bowl mix the bread crumbs, Parmesan cheese, salt, and pepper.
• In another shallow bowl, beat the eggs.
• Dip the meat in the eggs, then in the crumb mixture.
• Place the crumbed cutlets in the refrigerator until nearly time to serve.
• In large skillet, heat butter and oil over medium-high heat until hot.
• Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.
• Serve each cutlet with a wedge of lemon.