نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Cauliflower Kiev schnitzels with warm lemon and caper green beans

European 10 Mins Prep · 20 Mins Cook

Mince 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.