| انشأ بواسطة | سبينس |
| وقت التحضير | 10 دقائق |
| وقت الطهي | 20 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الأوروبي |
| النظام الغذائي | نباتي |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 554 |
| دهون | 33g |
| المشبعة | 13g |
| بروتين | 18g |
| الكربوهيدرات | 55g |
| السكريات | 16g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFMince the garlic and a handful of parsley and basil. Place the butter, garlic, herbs and salt in a medium-sized bowl. Whisk until smooth and set aside.
Slice the cauliflower into 1cm thick steaks — you should have 8 steaks. Place 4 cauliflower steaks flat on a plate, and cover with a slightly damp kitchen towel. Microwave for 2-3 minutes until slightly softened. Remove and refrigerate until completely cool. Once the cauliflower is completely cool, spread a thin layer of the butter mixture onto 4 cauliflower steaks and top with the remaining cauliflower steaks to form a ‘sandwich’. Return the cauliflower to the fridge for the butter to set.
Prepare the breading station. Add the flour and salt into one bowl, the egg and milk into a second and the breadcrumbs into a third. Finely chop a handful of parsley and basil.
Top and tail the green beans. Finely slice the lemon and drain the capers. Heat 2 tbsp butter and oil in a large saucepan. Add the green beans, lemons and capers. Sauté until the beans are tender and the lemon slices and capers are crispy.
Heat the sunflower oil in a large pot to 180°.
Once the cauliflower sandwiches have chilled completely, coat them in the flour, egg-milk mixture and breadcrumbs. For an extra crunchy coating repeat this process. Fry the Kiev schnitzels until golden on both sides, approx. 2 minutes per side. Drain on paper towels and season with salt.
Serve with the caper green beans.
