Vegetable Cutlet (1 Piece)

Choose a baked or air-fried vegetable cutlet instead of a deep-fried one, and avoid added potato, white bread crumbs, or refined flour in the recipe.

Make the cutlet with non-starchy vegetables such as broccoli, cauliflower, spinach, cabbage, mushrooms, zucchini, or bell peppers, bound with lentil flour or chickpea flour.

Keep the portion to one small cutlet and pair it with a large salad of leafy greens, cucumber, tomato, and lemon or vinegar dressing.

Add protein alongside it, such as plain Greek yogurt, paneer, tofu, egg, or unsweetened soy yogurt, to slow the rise in blood sugar.

Use a mint-coriander chutney or plain yogurt dip rather than ketchup, sweet chutney, or sugary sauces.

Take a 10–20 minute easy walk after eating and avoid combining the cutlet with sugary drinks, fries, or refined-grain buns.