John Myers
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Cauliflower Pancakes and Chicken Schnitzel with Strawberry Chutney
The perfect cauliflower pancakes and chicken schnitzel with strawberry chutney recipe with a picture and simple step-by-step instructions.
Cauliflower pancakes
- 200 g Cauliflower fresh
- Salt
- 1 Egg
- Pepper and nutmeg
- Oil
Chicken schnitzel with strawberry chutney
- 1 Chicken schnitzel
- Salt and paprika
- Oil
- 100 g Fresh strawberries
- 0,5 Fresh shallot
- 0,5 teaspoon Green peppercorns
- 1 tablespoon Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey liquid
- Replace honey with sweetener in the case of low carb!
Serving
- Parsley crispy fresh
Cauliflower pancakes
- Do not cook cauliflower too soft in salted water. Drain and drain. Mash with a fork and mix with the egg. Season with pepper and nutmeg and fry small pancakes in oil.
Chicken schnitzel with strawberry chutney
- Wash the meat, dry it with kitchen paper. Season with salt and paprika and fry in hot oil.
- Wash, clean and chop strawberries. Drain the peppercorns. Peel and finely dice shallot. Steam the shallot in olive oil until translucent. Add strawberries and peppercorns and sauté briefly. Deglaze with balsamic vinegar. Stir in honey. Simmer gently for a few minutes and let cool down a little.
- Arrange everything together on a plate. Garnish with parsley.
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