28
Aug
CAULIFLOWER SCHNITZEL
CAULIFLOWER SCHNITZEL
Ingredients
- 1 in large head cauliflower cut to create ‘steaks’ of similarshape and size to a chicken breast, about 3cm thick
- 3 free range eggs whisked
- 1/2 cup flour
- 180 g panko breadcrumbs well seasoned with sea salt and black pepper
- olive oil for shallow frying
Instructions
- Lay out 4 plates - place your flour, whisked eggs, seasoned breadcrumbs separately on 3 of the plates and leave the final plate for the crumbed schnitzel.
- Coat the cauliflower steaks well in flower, ensuring the steaks are well covered, then coat generously all sides in egg, then transfer and coat well with the breadcrumbs - It's important to use a good amount of bread crumbs to ensure it is well covered.
- Repeat with all cauliflower pieces, being careful to keep them all in one piece where [possible.
- Heat about 1cm of the oil in a large frypan over a medium heat.
- Add cauliflower steaks and cook 5 minutes on each side or until golden. Don't overload the frypan - If you need to cook in batches then preheat an oven to 100C and place the cooked schnitzels on a rack in the oven to keep them warm.
- Serve with a side salad, a squeeze of lemon and add chilli flakes if you like a little heat - Or charred baby chat potatoes and a salsa verde sauce as pictured.