Enjoy our vegan recipe Crispy Schnitzel with Green Salad by feastr. Ideal to lose weight. High Protein and very tasty.
|Calories||2289 kJ (547 kcal)|
cutting board, chef's knife, non-stick frying pan, bowl
Rinse and drain the lettuce, cut into bite-size pieces and put into a bowl.
Halve the tomatoes, dice the cucumber and add to the bowl.
Add the agave syrup, mustard, balsamic vinegar, salt, and pepper to a mason jar. Screw the lid on tightly and shake vigorously.
Place The vegan steaks in a bowl, cover with boiling water, let sit for approx. 5 minutes and squeeze out as much excess water as you can.
In a deep plate mix the egg substitute according to the package instructions. Add the milk and whisk until combined.
Put the flour and breadcrumbs onto two separate plates. Place plates in front of you side by side. Arrange in the following order: flour, egg substitute, breadcrumbs.
One at a time, dredge the vegan steaks in flour until the surface is covered. Dip into the egg-substitute to coat. Allow the excess to drip off for a few seconds, then roll in the breadcrumbs until coated.
Heat half of the oil in a non-stick frying pan over medium heat. Fry the schnitzels from one side until golden brown. Before turning the schnitzel, add the rest of the oil into the pan and fry the other side until golden brown.
Drizzle the dressing over the salad and toss lightly until coated evenly and serve with the schnitzels.
Enjoy your meal!