Crispy Schnitzel with Green Salad

Rinse and drain the lettuce, cut into bite-size pieces and put into a bowl.

• 1 Romaine lettuce (~ 4.2 oz)

Halve the tomatoes, dice the cucumber and add to the bowl.

• 2.6 oz Cherry tomatoes
• ¼ Cucumber (~ 3.9 oz)

Add the agave syrup, mustard, balsamic vinegar, salt, and pepper to a mason jar. Screw the lid on tightly and shake vigorously.

• 1 ⁠½ tsp Agave syrup
• 1 tsp Yellow mustard
• 2 tsp Balsamic vinegar
• Salt
• Black pepper

Place The vegan steaks in a bowl, cover with boiling water, let sit for approx. 5 minutes and squeeze out as much excess water as you can.

• 2 Vegan steak alternative (~ 2.5 oz)

In a deep plate mix the egg substitute according to the package instructions. Add the milk and whisk until combined.

• 0.5 oz Egg replacer
• 3 ⁠½ Tbsp Plant milk, unsweetened (e.g. almond)

Put the flour and breadcrumbs onto two separate plates. Place plates in front of you side by side. Arrange in the following order: flour, egg substitute, breadcrumbs.

• 2 ⁠½ tsp Flour, all-purpose
• ¼ cup Bread crumbs

One at a time, dredge the vegan steaks in flour until the surface is covered. Dip into the egg-substitute to coat. Allow the excess to drip off for a few seconds, then roll in the breadcrumbs until coated.

Heat half of the oil in a non-stick frying pan over medium heat. Fry the schnitzels from one side until golden brown. Before turning the schnitzel, add the rest of the oil into the pan and fry the other side until golden brown.

• 2 tsp Canola oil

Drizzle the dressing over the salad and toss lightly until coated evenly and serve with the schnitzels.

Enjoy your meal!