This Vegetable and Cheese Schnitzel is a delightful twist on the classic schnitzel, incorporating a variety of fresh vegetables and gooey mozzarella cheese. Perfect for a family meal, this recipe is not only delicious but also packed with nutrients. The crispy exterior and the creamy, flavorful sauce make this dish a real crowd-pleaser.
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
Ingredients:
- For the Schnitzel:
- 2 potatoes, grated
- 1 carrot, grated
- 1 zucchini, grated
- Salt (to taste)
- 1/2 cup (100g) mozzarella cheese, grated
- Chives, finely chopped
- 2 garlic cloves, minced
- 2 eggs, beaten
- Black pepper (to taste)
- 2 tablespoons oatmeal
- Olive oil (for greasing)
- For the Sauce:
- 3 tablespoons Greek yogurt or sour cream
- 1 tablespoon ketchup
- Parsley, finely chopped
- Dill, finely chopped
- 2 garlic cloves, minced
- Salt (to taste)
- Black pepper (to taste)
- Red pepper (to taste)
Instructions:
- Prepare the Vegetables:
- Grate the potatoes, carrot, and zucchini.
- Sprinkle with salt and leave for 15 minutes to draw out moisture.
- Squeeze out excess liquid from the grated vegetables.
- Make the Schnitzel Mixture:
- In a large bowl, combine the grated vegetables, mozzarella cheese, chives, minced garlic, beaten eggs, black pepper, and oatmeal.
- Mix thoroughly.
- Let the mixture rest for 20 minutes to allow the oats to absorb moisture and bind the mixture.
- Shape and Cook the Schnitzel:
- Preheat the oven to 180°C (350°F).
- Grease a baking sheet with olive oil.
- Form the vegetable mixture into schnitzel shapes and place them on the prepared baking sheet.
- Cook in the preheated oven for 40 minutes or until golden brown and crispy.
- Prepare the Sauce:
- In a small bowl, combine the Greek yogurt or sour cream, ketchup, chopped parsley, dill, minced garlic, salt, black pepper, and red pepper.
- Mix well until smooth and set aside.
- Brush with Yogurt/Sour Cream:
- 15 minutes before the schnitzel is done cooking, brush them with Greek yogurt or sour cream to add a creamy layer.
- Final Cooking:
- Continue cooking the schnitzel in the oven for the remaining 15 minutes.
- Serve:
- Serve the vegetable and cheese schnitzel hot with the prepared sauce.
Serving Suggestions:
- Serve with a side of fresh green salad or roasted vegetables for a complete meal.
- Pair with a tangy coleslaw or pickled vegetables to add a crunchy contrast.
Cooking Tips:
- Ensure the vegetables are thoroughly drained of excess moisture to prevent the schnitzel from becoming soggy.
- For extra crispiness, lightly spray the schnitzel with olive oil before baking.
- Adjust the seasoning according to your taste preferences.
Nutritional Benefits:
- Packed with vitamins and minerals from the fresh vegetables.
- High in protein from the eggs and cheese.
- Oatmeal adds a healthy dose of fiber to the dish.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free: Can be made with gluten-free oats
- Nut-Free: Yes
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven to maintain crispiness.
Why You’ll Love This Recipe:
This recipe is a perfect blend of health and taste, making it an ideal choice for those looking to enjoy a nutritious yet satisfying meal. The combination of vegetables and cheese offers a delightful texture and flavor, while the creamy sauce adds an extra layer of deliciousness. It’s versatile, easy to make, and sure to become a favorite in your household.
Conclusion:
This Vegetable and Cheese Schnitzel with Sauce is a wonderful addition to any meal rotation. With its rich flavors and satisfying crunch, it’s sure to please everyone at the table. Give it a try, and enjoy a healthy, homemade dish that’s both delicious and nutritious. Bon appétit!