Breaded Polenta Cutlets Recipe

Posted by
Rate It!
Breaded Polenta Cutlets
Add your photo!
Ingredients
12
Count
Nutrition
380
Calories
Total time
65
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. To make herbed bread crumbs:.
  2. Pulverize stale or lightly toasted whole wheat, sourdough, or French bread in a food processor. Mix in mixed dried herbs. Set aside.
  3. Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken. Lower the heat and simmer, stirring frquently until the polenta tastes done. The cooking time will vary with different cornmeals. Finely ground cornmeal might be done after just a few minutes of cooking, coarsely ground and stone ground may need to simmer for up to 45 minutes. Add more water, if needed, during cooking, until the cornmeal is no longer crunchy and the polenta is the consistency of thick porridge.
  4. Meanwhile, saute the onions, garlic, and ground fennel seeds in the olive oil on medium heat for about 7 minutes. Remove the cooked polenta from the heat. Stir in onions and the grated cheese(if using). Add salt to taste.
  5. Pour the hot polenta onto an oiled baking tray or 10 pie pan to about 3/4 thickness. Spread evenly with a rubber spatula. Chill for at least 30 minutes. The plenta will thicken as it cools.
  6. Preheat the oven to 375*F. and oil a baking sheet.
  7. In a large bowl, whisk the eggs until they get foamy and then whisk in the milk. Place the bread crumbs in a separate shallow bowl. With a knife, cut the cooled polenta into squares, rectangles, diamonds, or whatever shape you like. Line up in order the pan of cutlets, egg mixture, bread crumbs and the oiled baking sheet.
  8. Lift one cutlet at a time with a spatula and dip it inot the egg mixture. Lightly coat the cutlet and gently shake off the excess. Then dip each cutlet in the bowl of bread crumbs and coat well. Arrange the cutlets on the baking sheet about an inch apart.
  9. Bake for 35 minutes, until golden brown on both sides, turning once after about 20 minutes.
  10. Variation:.
  11. To fry the cutlets, heat olive oil about 1/4 deep in a skillet and fry the cutlets for 2-3 minutes on each side. Serve immediately, or keep in a wqrm oven until ready to serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 379.75 Kcal (1590 kJ)
Calories from fat 130.11 Kcal
% Daily Value*
Total Fat 14.46g 22%
Cholesterol 52.53mg 18%
Sodium 1210.9mg 50%
Potassium 275.52mg 6%
Total Carbs 49.25g 16%
Sugars 4.61g 18%
Dietary Fiber 4.46g 18%
Protein 13.75g 27%
Vitamin C 4.1mg 7%
Iron 2.8mg 15%
Calcium 246.4mg 25%
Amount Per 100 g
Calories 127.61 Kcal (534 kJ)
Calories from fat 43.72 Kcal
% Daily Value*
Total Fat 4.86g 22%
Cholesterol 17.65mg 18%
Sodium 406.89mg 50%
Potassium 92.58mg 6%
Total Carbs 16.55g 16%
Sugars 1.55g 18%
Dietary Fiber 1.5g 18%
Protein 4.62g 27%
Vitamin C 1.4mg 7%
Iron 0.9mg 15%
Calcium 82.8mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top