Cauliflower schnitzel

Step 1/3

• 1 cauliflower
• salt

• knife
• cutting board
• pot
• colander

Remove the green leaves from the cauliflower, leaving the stalk on. Cut two slices from the middle of the cauliflower, about a finger-width thick each. Make sure that the cut surfaces are as straight as possible so that the spices are easier to fry later. Keep the remaining cauliflower for other recipes, if desired. Simmer the slices in a pot of heavily salted boiling water for approx. 3–4 min. over medium-high heat. Remove and drain.

Step 2/3

• 2 eggs
• 1 tbsp Kitchen Stories Veggie Wunder seasoning
• 50 g flour
• 100 g breadcrumbs
• salt
• pepper
• alternative to Veggie Wunder: paprika powder, garlic, onion, chilli, coriander and cumin

• plate
• whisk
• Veggie Wunder seasoning

Crack eggs into a deep dish, add our Veggie Wunder spice mix or your alternative mix and whisk well. Season with pepper and a little salt. Also add flour and breadcrumbs separately to a deep plate each. Coat the cauliflower slices first in flour, then in egg mixture, then in breadcrumbs so they are generously breaded all over.

Step 3/3

• 100 ml vegetable oil
• 1 lemon

• frying pan
• tongs
• paper towels

Heat the vegetable oil in a large frying pan. Fry cutlets for approx. 4–5 min. per side until golden brown. Tip: Don't be afraid of the large amount of oil, the breadcrumbs won't soak up all of it. Drain finished cauliflower cutlets on a plate with paper towels and keep warm in the oven until ready to serve. Serve with lemon wedges and accompaniments of your choice.

Enjoy your meal!