I remember my mum making Schnitzels growing up. I loved the crunchy outer layer that was always so aromatic with herbs and spices. Rosemary and thyme pair together to make this schnitzel flavourful and delicious.
Recently, I re-introduced some occasional chicken (and red meat) back into my diet after being strictly plant-based for ten years then having some fish and egg. If you prefer not to have chicken as your protein you can try this with tempeh, eggplant, or mushroom for my vegan/ vegetarians out there. If you don’t do well with egg simply swap it out for a flax egg to dip in: 1 Tbsp ground flax to 3 Tbsp filtered water. Allow sitting for 5 minutes before dipping.
I love teaming my schnitzel with my simple fluffy vibrant and fresh Kale Cauli-Rice, which leaves me feeling satiated, light and feeling great. For frying, it’s important you know the smoke points of your oils. Avocado oil (high) being the highest, then coconut oil (medium to high) and finally extra virgin olive oil is best on low heat cooking and of course, splashed liberally onto salads. Enjoy this yummy dish beauty!
[pms-restrict subscription_plans=”2595, 1950, 2661″ message=””]
4 servings per container
- Amount Per ServingCalories300
- % Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.