Eggplant-Coated Breaded Cutlets
Food and prop styling by Janine Kalesis | Photography by Hudi Greenberger
I was talking to my friend Gila one day and she mentioned an eggplant dip she made that was amazing. I tried it tweaked it and loved it. When I had a little leftover I decided to experiment with chicken cutlets. After all we coat cutlets with ketchup and mayo so why not with this dip? It was an instant hit. Make more than you think you’ll need.
INGREDIENTS
Serves 8
Chicken
- 2 lbs (1 kg) chicken cutlets
- bread crumbs (see note)
EGGPLANT DIP
- 2 medium-large eggplants
- ⅔ cup light mayonnaise
- 2 medium-large ripe tomatoes chopped
- 6 cloves garlic crushed
- salt and pepper to taste
- 2 pinches sugar
PREPARATION
Preheat oven to 350°F (180°C).
Pierce eggplants here and there with a knife or fork (this is to allow steam to escape). Place on a piece of aluminum foil in the oven and bake for 1 hour. If the eggplants aren’t soft you might want to up the temperature for the last 15 minutes. Remove from oven and cool.
Meanwhile in a 1-quart (1-liter) container place the mayo tomatoes garlic and seasonings. Slice the eggplants in half lengthwise and scoop out the flesh with a spoon. Add to the container and mix with an immersion blender until smooth. Taste and adjust seasoning if necessary.
For the cutlets: Preheat oven to 350°F (180°C). Prepare a plate with dip and a plate with bread crumbs. Line a baking sheet with parchment paper. Spray generously with cooking spray and set aside. Smear a tablespoon of dip or more on each side of the cutlets. Coat with bread crumbs and place on tray. When all the cutlets are finished cover with another piece of parchment paper and slide into the oven. Bake for approximately 30 minutes.
Using tongs or a spatula carefully turn the cutlets over. Return to oven uncovered and bake an additional 10 minutes or until crispy.
Note You will have leftover dip. It keeps in the fridge for at least a week so enjoy it on bread challah or crackers or served alongside fried fish or roasted chicken. It freezes well too. For the bread crumbs I use leftover challah baked in the oven until golden and crispy then pulsed in a food processor until crumbs are formed. This greatly enhances the taste. Store leftover crumbs in the freezer.
Freezing tip: Defrost in the fridge or on the counter and reheat in the oven before serving. You can also freeze raw breaded and then bake for an additional 10 minutes.
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