Marinated Vegetarian Cotolette
→ The cutlet is a universally loved dish. Try it in this vegetarian version full of vegetables and flavoured with lemon juice and fennel seeds. If you prefer, you can serve it with fresh seasonal vegetables with a light dressing.
1. Clean all the vegetables, wash and cut into small cubes; then put them in a bowl and add the lemon juice, the SOYA VALSOIA OIL and the fennel seeds if you like them; season with salt and pepper, mix well and leave to flavour for about half an hour.
2. Cook the VALSOIA FROZEN COTOLETTE in a non-stick pan or in a preheated oven at 180 ° C, then place them on a serving dish, pour over the marinade and let stand a few minutes before serving.
4 COTOLETTE VALSOIA (2 units of 200 g)
1 tender celery stick
2 layers of yellow peper
2 layers of red pepper
1 small red onion
Juice from half a lemon
40 g of OLIO DI SOIA VALSOIA (4 spoons)
1/2 a teaspoon of fennel seeds (optional)
salt and pepper
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