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This vegetable and cheese schnitzel is a delicious twist on the classic schnitzel, incorporating a variety of fresh vegetables and gooey mozzarella cheese. Perfect for a family meal, this recipe is not only delicious but also nutrient-dense. The crispy exterior and creamy, savory sauce make this dish a real crowd-pleaser. Preparation time:
Prep time: 30 minutes
Cooking time: 55 minutes
Total time: 1 hour 25 minutes
Ingredients:
For the cutlet:
2 potatoes, grated
1 carrot, grated
1 zucchini, grated
Salt (to taste)
1/2 cup (100 g) mozzarella cheese, grated
Finely chopped chives
2 garlic cloves, minced
2 beaten eggs
Black pepper (to taste)
2 tablespoons oatmeal
Olive oil (for greasing)
For the sauce:
3 tablespoons Greek yogurt or sour cream
1 tablespoon ketchup
Finely chopped parsley
Finely chopped dill
2 garlic cloves, minced
Salt (to taste)
Black pepper (to taste)
Red bell pepper (to taste)
Instructions:
Prepare the vegetables:
Grate the potatoes, carrots, and zucchini.
Sprinkle with salt and let stand for 15 minutes to release moisture.
Squeeze out excess liquid from the grated vegetables.
Prepare the schnitzel mixture:
In a large bowl, combine the grated vegetables, mozzarella cheese, chives, minced garlic, beaten eggs, black pepper, and oats.
Mix thoroughly.
Let the mixture sit for 20 minutes to allow the oats to absorb moisture and bind the mixture.
Shape and bake the schnitzel:
Preheat the oven to 180°C (350°F).
Grease a baking sheet with olive oil. Form the vegetable mixture into cutlet shapes and place them on the prepared baking sheet.
Bake in the preheated oven for 40 minutes or until golden brown and crispy.
Prepare the sauce:
In a small bowl, combine the Greek yogurt or sour cream, ketchup, chopped parsley, dill, minced garlic, salt, black pepper, and red pepper.
Mix well until smooth and set aside.
Brush with yogurt/sour cream:
15 minutes before the cutlets are finished baking, brush them with Greek yogurt or sour cream to add a creamy layer.
Final bake:
CONTINUED ON PAGE 2
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