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krümeltigers vegan hunter's schnitzel

updated

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Ingredients for 1 servings:

  • 15 g chickpeas, ground
  • 10 g polenta
  • 10 g wheat flour, 550
  • 10 g soy flour
  • 10 g oat flakes, fine
  • 10 g gluten
  • 2 g baking powder
  • some salt and pepper, freshly ground
  • Chili, ground
  • 50 ml water
  • some breadcrumbs
  • 300 g mushrooms, fresh brown
  • 1 tsp soy sauce
  • 1 shot of water
  • some oil (virgin coconut oil) for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

the schnitzel is made with different types of flour

Thoroughly combine all flours with the baking powder and spices, then knead with the water to form a dough. Shape into a schnitzel and coat in breadcrumbs. Clean and slice the mushrooms. Heat a little coconut oil in two pans. In one pan, fry the schnitzel over low heat for about 5 minutes on each side. Add the mushrooms to the second pan, fry, and cook with the lid closed for about 6-8 minutes. Stir in the water and soy sauce. Season with pepper, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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