Veggie Cutlet with Root Veg
ready in 55 min.
- 8 vegan escalope (Quorn)
- 2 eggs
- 3 Tbsps all-purpose flour
- 1 ½ cups breadcrumbs
- ⅔ cup Broad bean (frozen)
- 5 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 handful Lettuce (e. g. sorrel, rocket)
- 2 tomatoes (peeled and diced)
- 2 cups Parsnips (peeled and sliced)
- 2 ⅔ cups Mushrooms (halved or quartered)
- clarified butter
Season each escalope with salt and ground black pepper. Beat the eggs. Dust the escalopes in flour, drag through the beaten egg, and then coat in the breadcrumbs.
Blanch the beans in salted water for 2 to 3 minutes. Drain and rinse well.
Mix together 3 tbsp oil with the lemon juice and stir in the lettuce, beans and tomatoes. Fry the parsnips in the remaining hot oil for approx. 5 minutes. Add the mushrooms and fry for a further 2-3 minutes. Season with salt and ground black pepper.
Fry the escalopes in the clarified butter in a large pan on medium heat for approx. 1-2 minutes on each side until golden brown. Pat dry on kitchen paper and serve with salad and vegetables.