Breaded Veggies Recipe

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Cauliflower1 Cup (16 tbs)
 Eggplant1 Cup (16 tbs)
 Zucchini1 Cup (16 tbs)
 Jerusalem artichokes/Other vegetables6 Ounce, cut 1/4 inch thick
 Eggs2
 Milk1⁄4 Cup (4 tbs)
 Corn germ2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 475 Calories from Fat 122

% Daily Value*

Total Fat 14 g21.1%

Saturated Fat 4.4 g22.2%

Trans Fat 0 g

Cholesterol 428.6 mg

Sodium 223.9 mg9.3%

Total Carbohydrates 70 g23.3%

Dietary Fiber 11.6 g46.3%

Sugars 26.7 g

Protein 25 g49.9%

Vitamin A 18.5% Vitamin C 126.8%

Calcium 19.1% Iron 52.9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Presteam the vegetables that are "hard" such as cauliflower or broccoli.

MAKING
2) In a small bowl, mix egg and milk.
3) Dip vegetables into egg mixture, then into corn germ, coating thoroughly.
4) Let stand 5 minutes before sauteing in a large skillet over moderate heat until veggies are tender and breading is crisp but not overbrowned.
5) To cook the dish in oven, drizzle breaded veggies with melted butter or oil.
6) Bake at 350°F until crisp.

SERVING
7) Serve the breaded veggies as side dish.
Quantcast