CAULIFLOWER SCHNITZEL

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CAULIFLOWER SCHNITZEL
Servings
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
Servings
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
  1. 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.
  2. 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.
  3. Repeat with all cauliflower pieces, being careful to keep them all in one piece where [possible.
  4. Heat about 1cm of the oil in a large frypan over a medium heat.
  5. 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.
  6. 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.
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Written by mattsadmin