The Caultlet is not a recipe; it is an essential answer to two of your most pressing questions: can I bread and “fry” basically everything? (Yes!) and is there a way to stick vegetables in there? (Probably!) The cutlet is the form that aids that first part; riced cauliflower solves the second.
Less is more is the motto here: ingredients are few; taste and chew are simple and fulfilling. There’s no pan-fry; I keep the bad staff to a minimum here. While easy, this one requires some precision: execution is paramount; time will be of the essence. Don’t sleep on the prep and fridge time: there’s a lot of loose material–that cauliflower rice especially–that needs time to condense and cohere in order to stay intact when cooking
Ingredients Summary
This high-protein, veggie-enhanced cutlet uses ground pork blended with cauliflower rice for a sneaky way to include vegetables your toddler can actually enjoy. It’s breaded with panko/crumbs, air-fried for crispiness, and served finger-food style—perfect for little hands and busy parents. With minimal ingredients and maximum flavor, this is a go-to for an easy weeknight dinner that supports the pickier eater phase.
Steps Overview
- Prep the mixture — Thaw the pork, quickly cook/defrost the cauliflower rice, then combine pork, cauliflower rice and a splash of teriyaki or marinade. Chill the mixture so it firms up.
- Shape the patties — Flatten portions of the meat-cauli mixture into round patties, then chill again to help them hold together.
- Bread the cutlets — Set up an egg wash and breadcrumbs. Dip each patty into the egg, then coat it in crumbs.
- Cook — Air-fry at 400 °F for about 7 minutes (or 375 °F if your fryer is powerful). Optional oven cook: 425 °F for 7 minutes, flip and cook 2-3 more minutes.
- Serve — Let them cool slightly, then present cutlet pieces like nuggets; squeeze lemon over top and optionally pair with a kid-friendly sauce like hoisin + mustard or familiar ketchup.
- Adapt as needed — If the texture feels off for your toddler (especially when using sausage meat), mix in a little mayo before shaping to improve cohesion and mildness.
FAQ
Q1: Can I swap the ground pork for another meat or a vegetarian option?
Yes — you can use ground turkey, chicken, or even a plant-based ground substitute. Just keep the cauliflower rice proportion consistent and adjust cooking time slightly if using leaner meat or veggie-based protein.
Q2: My toddler doesn’t like the cauliflower rice texture — any workaround?
Try finely pulsing the cauliflower rice in a food processor so the texture is ultra-smooth and nearly indistinguishable from the meat. Chill longer before shaping so the patties stay together. Pair with a familiar dipping sauce to ease the transition.
Q3: Can I prep ahead or freeze these?
Definitely. After shaping (and optionally breading), you can freeze the raw cutlets on a tray, then store them in a freezer bag. When ready, air-fry directly from frozen — add a few minutes to cook time. Keeps weeknight dinner stress-free.
Links
What to Serve With The Caultlet:
- Carrot Fries – Turn regular ol’ carrots into crunchy charmers with this air fryer fry recipe.
- Easy Cucumber and Avocado Salad for Kids – A cool, crunchy side that balances the warm, breaded main.
More Toddler-Friendly Recipes Like This:
- Crispy Honey Butter Chicken Sandwich for Toddlers — Another breaded, finger-friendly protein with familiar flavor and texture.
- Cauliflower Fettuccine Alfredo: A Healthy Noodle Recipe for Kids — A creamy pasta that hides veggies in plain sight and satisfies even picky eaters.
How To Hide Vegetables And Make Something Delicious For Your Kid: The Cautlet
Description
Here's the hack you didn't know you needed: blend cauliflower rice into ground pork and then fry or air fry it as patties--a cutlet/breaded tenderloin/katsu sando as a vegetable! The caultlet.
Ingredients
Instructions
Prep
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If frozen, allow ground pork to thaw. Cook the frozen cauliflower rice for approximately half of the time listed on the instructions—ie, thawed but not quite steaming. Allow to cool.
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Add the pork to a large bowl, breaking apart if in clumps or pressed together; break apart and then add cauliflower rice and a glug of the teriyaki to the bowl. Mix and blend bowl contents together with your hands until meat and rice are combined in one big heap. Cover and chill for at least 30 minutes. (Feel free to leave it in the fridge all day or overnight!)
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Once cold, take out the pork-cauliflower mixture and one large and flat container. Grab a chunk of the meat-cauli mixture and, in the palm of one hand, flatten the meat with the other hand until you have a thin and round patty; place in your container. Repeat for the remaining mixture, then return to a freezer for about 10 minutes or the fridge for at least 30 minutes.
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When ready to cook, line up two flat and shallow containers next to one another. In the first, crack in the egg and whip until blended; in the second spread your breadcrumbs.
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Take out your pork-cauliflower mixture and place it next to the container with the egg. Dip each patty into the egg mixture, letting excess egg drip off; then roll the patty through the breadcrumbs until coated. Transfer patty to a pan; repeat for remaining meat mixture.
Cook
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Put a small amount of oil into the base of your air fryer*, or coat its surface with cooking spray.
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Heat at 400 for seven minutes. (If you have a particularly powerful air fryer, set temp to 375 and heat for the same amount of time.)
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Remove from heat and squeeze lemon over the top of each patty before serving.
Serve
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The crisp exterior-moist interior of the caultlet means you can go ahead and cut it up the same way you do with chicken nuggets. A sauce is not needed, but feel free to use one if it encourages or familiarizes the dish; my son really enjoys it with hoisin and mustard. (The gallery photo below shows it dotted with ketchup, mustard, and mayo.) You can also make a tenderloin sandwich (see photo) by placing a patty on a lightly toasted slider bun and spreading ketchup and mustard over the top.
Adapt
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Though the end result will look like a chicken patty, ground pork meat may feel different on the tongue to your child, especially if you use a coarser sausage blend. If the texture difference is an issue for your child, add a small amount of mayo when you mix the meat and cauliflower rice.
Nutrition Facts
Servings 4
Serving Size 1 sandwich (w/bun)
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 18g28%
- Cholesterol 50mg17%
- Sodium 250mg11%
- Potassium 350mg10%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 22g44%
- Iron 1 mg
- Niacin 6 mg
- Vitamin B6 0.4 mg
- Phosphorus 150 mg
- Zinc 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- * Prefer an oven cook? Heat oven to 425 and cook for seven minutes. Check doneness: if not quite cooked through, flip patties and cook for another 2-3 minutes.
User Reviews
Made this with some leftover breakfast sausage. Quite good.