Meatless Monday: Fried Sweet Potato Cutlets with Arugula Salad

Crispy, pan fried sweet potato cutlets sit on top of a bed of fresh arugula, tomato and avocado in this week's not so healthy but oh so delicious Meatless Monday recipe. This recipe is perfect for both vegetarians craving classic fried flavors and textures and non-vegetarians who just want to mix things up. I think we can all agree you can't really go wrong with fried potatoes.

Vegetarianism suits me just fine, but there is nothing like the flavor and texture of pan fried cutlets. I set out to create a vegetable version and I have to say I think I succeeded! The sweet potato is hearty, has the right amount of liquid and cooks all the way through during the frying process. While I was a little worried about the sweetness, I love it. It creates a pleasing savory-sweet flavor combination not found in meat.

Sweet potato can be a little drier than a juicy meat cutlet, so I added an easy smoked paprika brown butter sauce that kicks things up a notch. If you don't end up making the sauce, add the smoked paprika to the breadcrumbs. You will thank me for the sweet, smokey combination it provides. The arugula salad will freshen and lighten your dish up.

Find instructions on browning butter on my blog as well as other great recipes to try!

Fried Sweet Potato Cutlets with Arugula Salad
Serves 4

Ingredients

• 4 tablespoons butter
  

• 1/2 teaspoon smoked paprika
  

• 1 large sweet potato (white flesh), cut into 1/4 inch length wise slices
  

• 1 cup all purpose flour
  

• 3 large eggs
  

• 1 1/2 cups Italian breadcrumbs
  

• 1/3 cup grated Parmesan cheese (+ more for garnish, if desired)
  

• Vegetable oil, for frying
  

• 4 cups arugula
  

• 1 large or 2 small avocado(s), cut into bite sized pieces
  

• 12 ounces cherry tomatoes, halved
  

• 1 tablespoon balsamic vinegar
  

• 2 tablespoons olive oil
  

• Salt and pepper, for seasoning

Directions

Melt 4 tablespoons butter over medium low heat until browned. Remove from the heat and whisk in smoked paprika. Season with salt and pepper. Set aside

Whisk together the balsamic vinegar and 2 tablespoons olive oil. Season with salt and pepper. Set aside

Lay the sweet potato slices out on a large cutting board and season both sides with salt and pepper

Prepare the breading stations by taking out three large shallow bowls. Add the flour to the first bowl and stir in 1/4 teaspoon salt and pepper. Add the eggs to the second bowl and whisk together. Lastly, add the breadcrumbs to the third bowl and stir in the Parmesan cheese

Dip each sweet potato slice in the flour, coating both sides and shaking off the excess. Move to the second bowl and briefly dip both sides in the egg. Shake off the excess egg and coat both sides in the breadcrumbs. Now repeat the process for the same sweet potato slice so there are two layers of the flour, egg and breadcrumbs

Place each breaded cutlet back on the cutting board

When all the cutlets are breaded, add 3 tablespoons of vegetable oil to a large skillet over medium heat

When the oil is hot, add one batch of cutlets to the skillet. Brown each side for approximately 3 - 5 minutes. Pierce the cutlets with a fork to make sure the potato is tender

Transfer the cooked cutlets to a paper towel lined plate and season with salt and pepper

Cook the remaining cutlets in batches, adding more oil as necessary

When the cutlets are complete, toss together the arugula, tomatoes and avocado in the dressing

Plate the salad with the cutlets on top. Drizzle the brown butter sauce on top of the cutlet and grate Parmesan cheese on top, if desired