17 April 2018


Schnitzel with herb roasted potatoes
Schnitzels feature heavily on our menu.

I love them because they cook quickly, the kids love them because the leftovers make great sandwiches the next day and Wayne loves them because they make a hearty meal.

It comes as no surprise that I get a lot of questions about how we can possibly have schnitzel so often when even chicken fillets are around $10 a kilo (I NEVER pay more than $6/kg for chicken fillets), with beef and veal being upwards of $15 a kilo.

I'll let you into a little secret - my schnitzels are vegetarian! I make them myself from scratch and they are delicious, tender and moist. They are also a fraction of the cost - around $2 for five large schnitzels.

Don't be put off by the fact they are vegetarian, try them. They really are something special.

Cath's Schnitzels

1 cup gluten flour*
1 cup water
2 eggs
1 tsp Marmite (or Vegemite)
Oil for frying

1 pkt French onion soup mix
1 tsp Marmite (or Vegemite)
2 cups water

Mix gluten flour, water, 1 egg, marmite and torula yeast together with a fork until dough forms. If you have a food processor, place all ingredients in bowl and process until dough forms. Roll dough into a log and slice into six evenly sized pieces. Beat the remaining egg, dip each schnitzel into egg then into breadcrumbs. Refrigerate 30 minutes to let crumbs set. Heat oil in a heavy based frying pan. Brown each schnitzel on both sides. Drain on paper towel. When all have been browned add soup mix, marmite and water to pan. Stir until boiling. Return schnitzels to pan, turn heat down and simmer gently for 30 minutes. You may need to add more water to the gravy during this time. After 30 minutes the schnitzels should be puffed and the gravy thick.

Serve hot with vegetable and gravy or cold with salad. They are also great on a roll or sandwich with lettuce and mustard mayo.

I often mix these up, and use a tomato gravy instead of the brown gravy. It's easy to make, tomato paste and a little cream (or sour cream works too).

To serve, a mushroom gravy goes nicely with the schnitzels and veggies.

These schnitzels can be frozen in the gravy and then just thawed and heated for a quick dinner.

*Gluten flour can be bought in the health food aisle at the supermarket or from health food stores, but it is much cheaper to buy in bulk, it's about half the price. I suggest, if you aren't a baker who uses gluten flour, to buy a small packet to try the schnitzels and if you like them, then consider buying in bulk from a local wholefoods/bulk foods store.

1 comment:

  1. Quick question - there is no yeast in the ingredients but it says to add it at the start. How much and what type of yeast?


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