Calories 273 Fat 8.8g saturates 1.3g Carbohydrates 30g sugars 3.3g Protein 17g Salt 0.52g
To make the Schnitzel: Mix all the dry ingredients together in a bowl. Make a well in the centre and add the wet ingredients, stirring well with a fork to combine.
Bring to dough together with your hands and lightly knead for a few minutes, until elastic.
Divide the dough into 4 equal balls and roll out into a thin schnitzel shape, about 0.5cm thick if possible.
Lay the schnitzels into a shallow baking dish, along with the onion pieces, and pour over the stock.
Bake in the oven at 160˚C (Gas Mark 3, 325˚F) for 1 hour, turning the schnitzels after 45 minutes. use this time to make your potato salad.
After 1 hour, remove the schnitzels from the oven and set aside to cool.
To bread the schnitzels, place the seasoned flour in a shallow bowl, the egg replacer in another shallow bowl, and the breadcrumbs in another.
One by one, coat the schnitzels in the flour, then the egg replacer, then the breadcrumbs, making sure they are well coated in one thing before moving on to the next. Set aside on a plate ready for frying.
Heat 1cm of mild oil in a shallow frying pan, and fry the schnitzels on both sides until golden brown. Do this in batches if necessary, whilst keeping the cooked ones warm until ready to serve.
To make the potato salad: Bring a large pan of salted water to the boil and add the new potatoes. Bring back to a simmer and leave to cook for 10 minutes.
In a clean glass jar, add all of the salad dressing ingredients, replace the lid, and shake well until combined and starting to thicken.
Once the potatoes are tender, drain well and leave to steam dry for a few minutes. Cut into thick slices or bite-sized chunks.
Place the potatoes in a large bowl, add the dressing and gently fold to combine, trying not to break the potato pieces too much.
Sprinkle over the remaining chives and serve warm, with the schnitzel and some fresh lemon wedges.
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