Who doesn’t love schnitzels? This is a healthier version of the pub classic that is baked, not fried, to crispy perfection. Serve with cauliflower mash and braised red cabbage and you’ve got yourself an indulgent meal that won’t leave you feeling sluggish afterwards.
Prep Time 15 mins
Cooking Time 15 mins
Make cauliflower mash
- Cut cauliflower into florets and steam until soft, about 10 minutes.
- Let steamed cauliflower cool down a bit, then transfer to food processor or high speed blender and puree until smooth. If using blender, use a tamper to assist with the pureeing process.
- Stir in melted butter (if using) and season to taste with salt and pepper.
- Preheat oven to 200°C / 400°F and line a baking sheet with aluminum foil.
- Pound veal cutlets using a meat mallet to about 0.6cm / 0.25in thickness.
- Set up a breading station with 3 shallow plates: flour and salt in the first one, beaten egg in the second one, and breadcrumbs in the third one.
- Dip a cutlet in the flour, then in egg, then in breadcrumbs. Transfer to lined baking sheet. Repeat for the remaining cutlets.
- Spray crumbed cutlets lightly with cooking spray. Bake for 8 minutes or until golden.
- Serve immediately with cauliflower mash and sweet and sour cabbage. Enjoy!
- Don’t skip pounding the meat! It’s a very important step to ensure the schnitzels cook evenly and are tender. If you don’t have a meat mallet, you can use a heavy, flat-surfaced pan to pound the meat instead.
- Brown rice flour may be substituted with wholewheat flour or plain white flour.
- This dish is best served fresh as the schnitzels won’t stay crunchy as leftovers.
- If you don’t like veal, you can also substitute with chicken or pork cutlets. Be sure to add 5-10 minutes to the cooking time as chicken and pork take longer to cook.
- Cauliflower mash and Sweet and Sour Cabbage are suggested sides. Feel free to serve the schnitzels with any of your favorite sides instead.