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Cooking + Entertaining

Pepper cutlets – the recipe of the simple and fragrant summer dish

Pepper cutlets – the recipe of the simple and fragrant summer dish


Extra virgin olive oil

The pepper cutlets they are an original and tasty summer dish. Alternative vegetarian to the classic meat cutlets, they are prepared in a few simple steps. The peppers, once roasted in the oven, are peeled, cut into layers, passed in a rich breading and then fried in a pan with plenty of extra virgin olive oil: the result will be a preparation Crisp and irresistible, ideal to serve as an appetizer or tasty contouralso loved by the little ones of the house.

To facilitate thecleaning operation, once the peppers are taken out of the oven, you can proceed as per the recipe or place them in a paper or plastic bag for a few minutes: in this way the skin will come off easily and come off in an instant. The only precaution, for an optimal yield, will be to not break the layers: the larger and more intact, the simpler and more uniform the cooking will be. We used red peppers, but you can also choose green or yellow ones. The important thing is that they are very fresh, from fleshy pulp and very firm, and free of bruises.

Find out how to prepare pepper cutlets by following the step by step procedure and advice. If you liked this recipe, try your hand at other tasty ones too veg cutlets:

How to prepare pepper cutlets

Wash the peppers under running water, dry them carefully and place them on a baking sheet lined with parchment paper 1.

Bake the peppers at 230 ° C, in ventilated mode, and cook for half an hour, turning them from time to time so that cooking is uniform. 2.

Transfer the peppers to a large bowl 3.

Cover with cling film 4 and let it rest for 10 minutes: this will facilitate cleaning and the leather will come off more easily.

After the rest time has elapsed, remove the skin from the peppers 5.

Divide the peppers in half, remove the stalk 6 and eliminates the seeds and internal white filaments.

Cut the peppers into slices of the same size 7.

Prepare 3 dishes for the breading: place the flour in one, the breadcrumbs in another and the eggs in the last, lightly beaten with a pinch of salt 8.

Pass the pepper flakes in the flour 9.

Then in the beaten eggs 10.

And finally in the breadcrumbs 11.

Pour plenty of extra virgin olive oil into a non-stick pan 12 and let it heat on the stove for 1 minute.

Arrange the slices of breaded pepper 13 and cook for about 3 minutes per side, or until golden and crispy.

When finished, arrange the pepper cutlets on individual plates 14bring to the table and serve hot.


For a variante light, you can arrange the cutlets on the oven tray, sprinkle them with a generous drizzle of oil and cook them at 180 ° C for about 20 minutes. If you want an even more delicious and stringy version, you can prepare sandwiches of stuffed peppers: just pair two layers, stuff them with smoked provola and cooked ham, and then pass them in the farinanell’beaten egg is in the bread crumbsbefore putting them in the oven or frying them in a pan.


It is advisable to consume the pepper cutlets immediately after preparation, to enjoy them crunchy. Alternatively, you can keep them in the fridge, in a special airtight container, for 1-2 days massimo.

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