I Made a Schnitzel Without Meat and It's Insanely Good скачать в хорошем качестве

I Made a Schnitzel Without Meat and It's Insanely Good

Why Schnitzel Doesn’t Need Meat | Discover the Crispiest 7 Ingredient Eggplant Schnitzel Sandwich You’ll Ever Create! #vegan #sandwich #food Ingredients (Serves 2) 1 large aubergine (eggplant) 60g panko breadcrumbs 1 Cup water + 1 Cup flour 3 tbsp mayo 4–6 Sweet Jarred Red Peppers 2 ciabatta Rolls Half a Cabbage Method 1. Cook the aubergine: Pierce it with a fork and roast in the oven for 25-30 mins at full temp. Turn on the grill for the last 10 mins until the skin blisters and chars! 2. Make the Slaw: Thinly slice the cabbage, season with salt and pepper, and massage it in. Blend 4 of the sweet red peppers with mayo until smooth. Combine the seasoned cabbage with 3/4 of the red pepper mayo and set the rest aside. 3. Set up the schnitzel station: In a shallow bowl, whisk the flour and water. In another bowl, mix panko breadcrumbs with a tbsp of flour and salt and pepper. Once the eggplant is cooked, cool it down, peel off the skin, and slice off the stem. Season, pat dry, dip in the wet mixture, and coat generously in panko. Press firmly for the perfect crunch! 4. Fry: Heat oil in a wide pan over medium-high heat. Shallow-fry the eggplant for 3–4 minutes per side until golden and crisp. Transfer to a rack or paper towel and season lightly with salt. 5. Build the sandwich: Warm the bread brushed with olive oil. Layer on the slaw, add the crispy eggplant schnitzel, top with jarred red peppers, and finish with more mayo on the top bun. Gently press to squish it all together. Dig in and enjoy!