Vegan Schnitzel

Ingredients:

• 1 cauliflower
• 150 g breadcrumbs
• 30 g grated grana padano cheese
• 1 clove of garlic
• 1 sprig of parsley
• 2 eggs
• Q.B. of salt
• Q.B. of oil (preferably extra virgin olive oil)

Procedure:

1. Preparing cauliflower:
   • Remove the outer leaves of the cauliflower and wash it under running water.
   • Dry the cauliflower well and cut it into slices of about 1.5 cm.
2. Cooking cauliflower:
   • In a pan, add lightly salted water and lay the cauliflower slices in it.
   • Cook for about 5 minutes per side.
3. Preparing the breadcrumbs:
   • In a bowl, mix the breadcrumbs, grana padano cheese, chopped parsley and chopped garlic. Adjust the salt and mix well.
   • In another bowl, beat the eggs.
4. Breading the cutlets:
   • Drain the cauliflower, allow it to cool and dip the cauliflower slices first in the beaten eggs on both sides and then in the breadcrumb mixture, making sure they adhere well.
5. Cooking:
   • Place the breaded cutlets on a baking tray lined with greased baking paper. Drizzle the slices with a measured drizzle of extra virgin olive oil.

Baking:

1. • Bake the cutlets in a preheated ventilated oven at 180° for about 25 minutes, turning the slices halfway through cooking. The time may vary depending on the power of the oven and the thickness of the cutlets; they are ready when they are well browned on both sides.

Cooking in an air fryer:

1. • Place the breaded cauliflower slices in the basket of the preheated air fryer. Drizzle with a little oil and cook at 200° for about 20 minutes, checking and turning during cooking.
2. Service:
   • Plate and serve the cauliflower cutlets piping hot, whether baked in the oven or in an air fryer. Enjoy!