Vegetarian Pork Schnitzel
Experience the perfect plant-based twist on a classic comfort food with this Vegetarian Pork Schnitzel recipe! Made using tender plant-based pork cutlets, these golden-breaded delights are crisped to perfection and seasoned with a flavorful breadcrumb mixture featuring Parmesan, paprika, and black pepper. Easy to prepare in under 40 minutes, the schnitzels are fried to a crispy finish and served hot with zesty lemon wedges and a garnish of fresh parsley. Ideal for satisfying cravings or impressing guests, this vegetarian adaptation delivers all the rich flavors of traditional pork schnitzel while offering a meatless alternative that's perfect for family dinners or entertaining. Whether you're a seasoned vegetarian or just exploring plant-based options, this recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 4 pieces plant-based pork cutlets
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil
- 1 large lemon wedges
- 2 tablespoons fresh parsley
Instructions
Place each plant-based pork cutlet between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound each cutlet to about 1/4 inch thick for even cooking.
Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, whisk the eggs with the milk. In the third bowl, combine the breadcrumbs, grated Parmesan cheese, paprika, salt, and black pepper.
Lightly coat each cutlet with flour, shaking off excess. Then dip into the egg mixture, allowing any excess to drip off. Finally, coat the cutlet with the breadcrumb mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a breadcrumb sizzles when dropped into the pan.
Fry the breaded cutlets in the hot oil for about 3-4 minutes on each side, until golden brown and crispy. Avoid overcrowding the pan; cook in batches if necessary.
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
Serve hot with lemon wedges on the side and a sprinkle of freshly chopped parsley for garnish.
Nutrition Facts
Calories |
2813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 6999 mg | 304% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 20.2 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 648 mg | 50% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 1685 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
