Enjoy our vegan recipe Crispy Schnitzel with Parsley Potatoes by feastr. Ideal to lose weight. High Protein and very tasty.
|Calories||3079 kJ (735 kcal)|
cutting board, chef's knife, non-stick frying pan, bowl, peeler, pot, colander, fork, Deep Plate, plate
Wash and peel the potatoes.
Put the potatoes in a pot, fill with warm water until the potatoes are submerged completely, salt generously, bring to a boil and cook for approx. 20 minutes until the potatoes are cooked. To test if the potatoes are cooked poke the biggest potato with a fork. If the fork goes in easily the potatoes are cooked. Drain the potatoes, cut into slices and put in a bowl.
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 the plates 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.
Coarsely chop the parsley. Serve the potatoes with the schnitzels and ketchup and top with the parsley and lemon.
Enjoy your meal!