John Myers
Ingredients for 4 servings:
- 4 large beef schnitzels or roulades
- 3 eggs
- 1 handful of mushrooms
- 4 slices of bacon
- 8 slice(s) cheese substitute
- 150 g breadcrumbs, gluten-free
- 100 g pumpkin seeds
- Salt
- Paprika powder
- 300 ml oil
- 50 g butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Gluten-free, lactose-free
Clean and slice the mushrooms. Arrange the bacon slices and cheese substitute. Grind the pumpkin seeds. Pat the beef schnitzel dry, flatten it, and season it with salt and paprika. Place a slice of cheese substitute on one half of the schnitzel, then place a slice of bacon on top. Add a few mushroom slices and place the bacon on top to help the mushrooms stick to the schnitzel. Place the second slice of cheese substitute on top and fold the remaining half of the schnitzel over it. Whisk the eggs in a deep dish and season with salt and paprika. Mix the gluten-free breadcrumbs and pumpkin seed crumbs well. Carefully coat the filled schnitzels in the egg mixture. Then carefully coat them in the breading mixture. Meanwhile, heat plenty of oil in a pan. Just before adding the schnitzels to the pan, melt the butter in the pan. Carefully place the schnitzels in the pan and cook until golden brown on both sides. The schnitzel should still be slightly pink when served. Serve with oven-baked potato wedges and cranberry jam
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