Pan-Fried Eggplant Cutlets (Milanese Style)
Crispy, golden Pan-Fried Eggplant Cutlets made Milanese style with thinly sliced eggplant, a light breading, and a quick pan-fry. Serve with fresh lemon, peppery arugula, or warm marinara for dipping
Ingredients
- 2 medium eggplants
- Kosher salt for sweating the eggplant
- 2 large eggs
- 1½ cups breadcrumbs
- ½ cup grated Parmigiano-Reggiano
- 1 tsp garlic powder
- 1 tsp dried oregano
- 2 Tbsp. chopped Italian parsley
- salt and pepper to taste
- 2 cups Olive oil canola blend for frying
Instructions
- Prepare the eggplant:Peel the eggplant in strips. then slice lengthwise into thin 1/3 -inch thick slicesSet a colander over a bowl. Sprinkle both sides of the eggplant with kosher salt. Let sit in the colander, weighted down, for at least 30 minutes to draw out bitterness and excess moisture. Rinse and pat dry thoroughly.
- Set up breading stations:In a second bowl, mix breadcrumbs, Parmigiano, garlic powder, oregano, and parsleyIn a shallow dish add the eggs and wisk slightly
- Bread the eggplant: Dip each eggplant slice first into the beaten eggs, and then in the breadcrumb mixture. Press gently to help crumbs adhere.
- Fry:Heat the olive oil canola blend in a large skillet over medium heat.Fry eggplant slices in batches, about 3–4 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven if needed.
- Serve:Plate with lemony arugula salad and extra shaved Parmigiano, or spoon warm marinara on the side or over top. and a drizzle of good olive oil .