Chicken-style schnitzel

Recipe from: 14 October 2014
recipes, vegetarian, schnitzel

Ingredients 7
Servings 1
Minutes 00:15


Serving Change
  • 1
    box Fry’s Meat Free Schnitzels
  • 1
    punnet baby mushrooms
  • 1
    fresh Thyme
  • smoked paprika
  • fresh lemon juice
  • large Rosa tomatoes
  • fresh garlic – sliced



Wipe clean and lightly fry the mushrooms in olive oil until tender. Add a generous squeeze of lemon juice and a bit of the rind. Toss in thyme, salt and pepper.

Cut large Rosa tomatoes in half and place tightly in a baking dish, drizzle with olive oil and a dash of balsamic vinegar. Top with slices of fresh garlic, a sprinkle of smoked paprika and course salt. Roast in a hot oven till just starting to collapse.

Bake 4 Schnitzels (1 box) for 10 minutes at 190 °C.

Combine elements beautifully on a plate and serve.

Recipe reprinted with permission of Fry's Vegetarian.


Read more on: vegetarian  |  recipes

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