Eggplant Cutlets

Eggplant, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Water, Yellow Corn Flour, Salt, Dextrose, Dried Whey, Extractives of Paprika and Annatto, Garlic Powder, Modified Corn Starch, Parmesan and Romano Cheese (Part Skim Cow’s Milk, Cheese Cultures, Salt, Microbial Rennet), Onion Powder, Dried Parsley. Spice Extract, Dried Yeast, Spices, Maltodextrin, Unsalted Butter (Pasteurized Cream, Natural Flavor), Natural Flavor.

Contains Milk, Wheat, Soy.

Cook from frozen

Fry:
Place desired number of cutlets in lightly oiled pan over medium heat and cook; Turn frequently until golden brown and cooked thoroughly; for 5 to 6 minutes.

Bake:
Preheat oven to 425°F. Place cutlets on a baking sheet center rack of oven and bake. Flip at 10 minutes and continue until both sides are golden brown and cooked through; 16 to 17 minutes.

Microwave (1200 watt):
Microwave cook times may vary depending on oven wattage. Place frozen cutlets on microwave safe dish; heat on high for 2 to 3 minutes or until heated through.

BE CAREFUL when adding frozen foods to hot oil. Don’t heat the oil too much before adding the pancakes. Click here for tips on putting out kitchen grease fires.

Also worth noting, the baking times seemed confusing as worded on the box, but we recommend a TOTAL bake time of 16-17 minutes (flip once after 10 minutes).