Vegetarian Schnitzel
easy
40 mins
40 mins
Ingredients
- 1/2 pack (100 g) Ready-mix for vegetarian schnitzel (from the health food shop)
- 3 medium-sized onions
- 2 Bay leaves
- 7-10 Tbsp Salt
- 2 red and green peppers
- 1 Garlic clove
- 5 TABLESPOONS Oil
- 1/4 l Vegetable broth (instant)
- 1 tin(s) (70 g) Tomato paste
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 3 TABLESPOONS Wholemeal wheat flour
- 1 Egg
- 5 TABLESPOONS Wholemeal breadcrumbs
- some stem(s) Parsley
Directions
- 1
Pour a good 100 ml of cold water into a bowl and stir in the ready-to-use mix. Form the mixture into a loaf and cut into 4 slices. Peel and quarter 1 onion. Boil up 1 litre of water, onion, bay leaves and 1 teaspoon of salt.
- 2
Add slices and cook for 15 minutes. In the meantime, clean, wash and cut the peppers and remaining onions into strips. Peel garlic and press it through the garlic press.
- 3
Heat 2 tablespoons of oil in a frying pan and sauté the garlic, onions and peppers. Add the stock, stir in the tomato paste and cook for 5 minutes. Season to taste with salt, pepper and paprika.
- 4
Take the cutlets out of the broth and let them drip off a little. First turn in flour, then in whisked egg and finally in breadcrumbs. Heat the remaining oil and fry the escalopes in it until golden brown.
- 5
Serve with the paprika vegetables. Wash the parsley, cut into strips and sprinkle on top.
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