Courgette cutlets
Allergens
Gluten
Soya
For
Persons
60
g
Wholemeal flour
1
dl
soya drink
3
tbsp
cornflour
2
tsp
salt
1
tsp
freshly ground pepper
5
tbsp
Hemp seeds
100
g
Breadcrumbs
2
Courgettes (zucchini)
6
tbsp
Oil
1
untreated lemon/s, cut into wedges
Cut the courgettes lengthways into 5 mm-thick slices. First coat them in flour, then dip them in the soya drink mixture and finally coat them several times in the breadcrumb mixture, pressing it down firmly with your fingers.
Heat the oil gradually in a frying pan and, immediately after coating, fry the courgette cutlets in batches on both sides until golden brown. Note: The oil must not get too hot, as the hemp seeds burn easily.
Place the fried courgette cutlets side by side on a baking tray lined with baking paper and keep them warm in the middle of the oven at 60 degrees.
Garnish each cutlet with a wedge of lemon.
Heat the oil gradually in a frying pan and, immediately after coating, fry the courgette cutlets in batches on both sides until golden brown. Note: The oil must not get too hot, as the hemp seeds burn easily.
Place the fried courgette cutlets side by side on a baking tray lined with baking paper and keep them warm in the middle of the oven at 60 degrees.
Garnish each cutlet with a wedge of lemon.
Tips
The cutlets taste good served lukewarm or cold. They go well with a risotto (page 319).
Kohlrabi or celeriac are also excellent alternatives to courgettes. As these vegetables are firmer, blanch them for 2 minutes in boiling salted water before coating.
Kohlrabi or celeriac are also excellent alternatives to courgettes. As these vegetables are firmer, blanch them for 2 minutes in boiling salted water before coating.
Nutrients per portion 351kcal
CO₂ equivalent per portion 131g