Breaded Cauliflower Cutlets Recipe

Leaving core intact, remove and discard any leaves from cauliflower; in large pot of boiling salted water, blanch until tender but not softened, about 5 minutes. Drain, chill under cold water and drain thoroughly.

Cut vertically into 3/4-inch/2 cm slices. Mix together bread crumbs, paprika, marjoram, caraway, salt and pepper. Dredge each slice in flour; dip into eggs, then coat all over with bread-crumb mixture.

In skillet, heat oil and butter over medium-high heat; in batches, fry slices, turning once, until golden and crisp. Drain on paper towels. Serve with lemon wedges (or with one of the suggested toppings, below).

Makes 4 servings.

Toppings:

Sautéed mushrooms

Sautéed Hungarian peppers

Fried or poached eggs, plain or criss-crossed with anchovy fillets or sprinkled with capers

Julienned oil-packed sun-dried tomatoes

Tomato sauce or homemade chili sauce