Cauliflower schnitzel

Ingredients for 4 servings:

• 1 head of cauliflower
• 2 eggs
• 2 cups breadcrumbs
• 2 pinches of nutmeg
• 2 pinches of pepper
• 2 pinches of salt
• Butter for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash and trim the cauliflower, cut into medium-sized florets, and cook in salted water until al dente. Drain the water and let the florets cool slightly so they can be handled. Crack the eggs into a deep plate, season with nutmeg, salt, and pepper (these instructions are guidelines only), and mix with a fork. Place the breadcrumbs in another deep plate. Coat the cauliflower florets thoroughly, first in the egg, and then in the breadcrumbs. Heat the butter in a large pan and add the breaded florets. Fry well on all sides until the coating turns dark brown. Turning them can sometimes be difficult, as the florets become very soft and fall apart quickly. You should also be careful that the coating doesn’t turn black, which can happen quickly. The cauliflower schnitzels are ready. I remember this recipe from my mother’s time in Upper Lusatia. This was served with Abernmauke (mashed potatoes) with roasted bacon and onions.