2 Reviews

We had a dinner party with some vegetarian friends last night, so I thought I'd try this to go along with the plethora of pasta & sauces I was making. It turned out GREAT. Even my DH, who likes meat, and is usually a little suspicious of my vegetarian experiments really enjoyed it. I'm going to make another batch for the freezer this afternoon. The only thing I think I'll do differently is to make only half of the flour part of the breading because the recipe made much more than I used and I threw a lot away. Thanks for a great recipe!!

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Shaye January 25, 2004

This meat substitute has great "tooth" and reminds me a lot of a Gardenburger "cutlet" product I love but is hard to find. I tried it using 2 cups of crumbled, squeezed tofu in place of the TVP with good results too. I cut the breading ingredients to 1/4 cup flour, etc. and that is enough. I have also used panko instead of flour for the breading, or just eliminated the breading and frying step altogether! You can vary the seasonings to your own taste as well. A winner!

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cookingkiminpdx March 23, 2010
Vegetarian Parmesan Cutlets