This was one of the very first recipes posted on the blog in January 2016, when it first went live. I still absolutely love the recipe, the pictures however not so much. It’s kind of crazy for me to see how much my food photography has evolved since then. I think it’s interesting to see the progress I have made since then, so I decided to keep the old post up on the blog and just post this slightly tweaked version today. You can find it here.
This recipe is a very simple, baked interpretation of a classic schnitzel. It can be remade with many different vegetables, like aubergines or zucchini. In case you find yourself on this page while pumpkins are out of season. I also prefer to bake mine in the oven instead of deep frying it in a pan, for obvious reasons. The crust still turns out super crispy and delicious and I guess it also makes a lot less of a mess in your kitchen. 🙂
Ingredients for the Schnitzel (serves 2 people):
- 1 butternut squash
- 2/3 cup spelt flour
- 2/3 cup plant milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp paprika powder
- cayenne pepper
- splash of lemon
- 1/2 cup amaranth pops
- 1/2 cup breadcrumbs
Preheat the oven to 200°C
- Cut the squash in half and separate the slim part from the round part. For this recipe I only used the slim part of the butternut squash. Do not discard the rest of the squash. It’s still perfectly good, I used it to make this recipe the next day. Slice the the slim part into even filets (mine where about 1cm thick).
- Put the flower together with the garlic, onion, paprika, salt and cayenne pepper in a flat dish and whisk together. Then add the plant milk and a splash of lemon and whisk together until a batter forms.
- In a separate dish mix together amaranth pops and breadcrumbs.
- Take each filet and coat them first in the batter and the in the amaranth/breadcrumb mix.
- Then lay them out on a baking tray lined with parchment paper. Bake for about 15-20 mins on each side.
- Serve with a side of potato salad and ketchup.