We ate a lot of German Schnitzels while living and visiting Germany. This "vegetable" Schnitzel is step away from the pork and chicken Schnitzels of the past.
Server 4-6
2 eggplants, cut into slices
2/3 cups (160 ml) organic milk (We use almond milk-dairy free.)
4 Tbs. (60 ml) flour (or a gluten free)
6 bread slices (or gluten free)
2 Tbs. (30 ml) mix herbs to taste
2 cloves of garlic
1 or 2 eggs, beaten in a bowl
ein 1. Add milk to the flour.
zwei 2. In a food processor, blend bread, herbs, and cloves. Put in a bowl
drei. 3. Mix in the milk/flour.
vier 4. Dip the slices of eggplant in a plate of beaten egg.
fünf 5. Dip the eggplant slices in a plate of the the milk/flour.
sechs 6. In a frying pan with 1 Tbs. (15 ml) olive oil, cook a few minutes on each side.
