Chick'n Schnitzel

The schnitzel's origin lies in Austrian and German cooking and is primarily made of pork or veal. It is also prominent in Israeli cooking. Having relatives in Israel, I grew up eating schnitzel, but of course, made from chicken. I loved vinegar as a child, so I ate it with malt vinegar, but ketchup is very tasty with it usually. This is my vegan chick'n version. It is very simple to make and super tasty (definitely a treat food, though). Americans would liken it to chicken fried steak probably. It essentially is that, but saying schnitzel is way more fun, haha!

Chick'n Schnitzel

* Prep Time: 10 minutes
* Cook Time: 10-15 minutes
* Ingredients:

• 1 package of Gardein chick'n scallopini, thawed*
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp parsley flakes
• 1 tsp paprika
• vegetable oil, for frying
• 1/2 cup all-purpose flour
• 1 cup bread crumbs
• 3 egg replacements, preparing according to package instructions*

* Recipe:

1. Combine the breadcrumbs and spices onto a plate. In a small bowl, beat the egg replacements until frothy and clumps are gone.
2. In a frying pan, add vegetable oil and bring to medium heat.
3. Smash out the chick'n patties as much as you can without tearing them (the idea behind schnitzel is that it is thin patties).
4. Coat the patties in flour, then in egg replacement thoroughly, then cover in breadcrumbs.
5. Fry both sides until golden.
6. Serve with ketchup or hummus and a side of french fries or mashed potatoes.

* Note: Gardein is a great mock meat alternative to chicken. For egg replacement, I used Ener-G.