Vegetarian cauliflower schnitzel

Name: vegetarian cauliflower schnitzel
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 baking flour about 1400 g; 1 liter water; 1 el salt; 2 el wheat flour; 2 medium sized egg; 5 el bread crumbs; 4 el peanut oil

Citizens of cauliflower, salt, flour, eggs, breadcrumbs and oil.

Ingredients

Directions

Remove the leaves from the cauliflower. Carefully cut 4 slices of 2 cm thick from the thickest (middle) part of the cauliflower.
Bring the water to the boil with the salt and boil the cauliflower slices for 3 minutes. Remove the slices from the pan, rinse under cold water and pat dry well.
On a flat plate, mix the flour with pepper and salt. Beat the eggs with a fork in a deep plate. Put the breadcrumbs in a third plate.
Take the cauliflower slices one by one through the flour, then roll through the egg. Then press the breadcrumbs on both sides.
Heat oil in a frying pan with non-stick coating. Fry 2 cauliflower schnitzels in 3 min. On medium heat until golden brown, turn halfway.
Remove the cauliflower slices from the pan. Wipe the pan with kitchen paper. Fry the other cauliflower slices and spread over the plates.

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Nutrition

275Calories

Sodium15% DV360mg

Fat28% DV18g

Protein20% DV10g

Carbs5% DV15g

Fiber24% DV6g

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