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Fried Sweet Potato Cutlets with Arugula Salad

Fried Sweet Potato Cutlets with Arugula Salad

The smell of breaded cutlets pan frying instantly takes me back to my grandmom's house.

My Italian grandmom was the master of many foods, but her fried chicken and various fried seafood were certainly her specialties. While everyone in my family misses those particular recipes now that she has passed, I miss it even more since I no longer eat meat and there aren't many substitutes. I love fried tofu, but it is just not the same texture. 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.

The sweet potato is 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. Try it on the side or even on top of the cutlet!

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.


Fried Sweet Potato Cutlets with Arugula Salad
Serves 4

* Find instructions on how to brown butter here


Shop the Items Used to Make this Recipe


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