Cauliflower schnitzel

Ingredients for 2 servings:

• 1 head of cauliflower
• 2 eggs
• 1 tbsp milk
• 4 tbsp breadcrumbs
• salt and pepper
• nutmeg
• Margarine, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Divide the cauliflower into florets, trim off the stalk, then boil in salted water until al dente—but not too soft—then drain. Season inside and out with salt, pepper, and nutmeg. In a deep dish, whisk the eggs with the milk; in a second dish, add the breadcrumbs. Roll the cauliflower florets in the egg mixture, using a teaspoon to let the mixture run to the inside, then roll in the breadcrumbs, spreading the breadcrumbs evenly with your fingers. Heat the margarine in a pan. Fry the florets in batches on all sides, reduce the heat slightly, and continue frying the cauliflower until it reaches the desired brown color. Serve with mashed potatoes and browned butter.