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    You are in: Home / Recipes / Vegetarian Parmesan Cutlets Recipe
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    Vegetarian Parmesan Cutlets

    Average Rating:

    2 Total Reviews

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    • on January 25, 2004

      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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    • on March 23, 2010

      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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    Nutritional Facts for Vegetarian Parmesan Cutlets

    Serving Size: 1 (161 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 233.5
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 2.7 g
    Cholesterol 103.1 mg
    Sodium 467.8 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 1.5 g
    Sugars 0.7 g
    Protein 11.3 g

    The following items or measurements are not included:

    textured soy protein flakes

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