A vegetarian version of the classic meat Schnitzel!
These baked fennel cutlets are tasty, healthy and low in fat. Simply substitute the traditional breadcrumb coating with a mixture of desiccated coconut and LSA (linseed, sunflower and almond) and bake.
Ingredients 1 large fennel
50g desiccated coconut
Pepita seed oil or extra virgin olive oil
Pepper to taste
1 cup mushroom stock
Trim the stalks and fronds from the fennel (don’t throw these off-cuts away as you will be able to puree and use as a dipping sauce for the schnitzels).
Slice the fennel lengthwise into 5-7 mm widths.
Bring a saucepan of water to the boil and place the sliced fennel into the water to cook for 10 minutes, then drain gently and set aside.
Lay the cooked fennel onto a board or flat work area and drizzle with pepita seed oil.
Dip the fennel into a plate containing the LSA and desiccated coconut, evenly coating the fennel on both sides.
Drizzle the cooked fennel slices with peptic seed oil and coat with a mixture of desiccated coconut and LSA.
Place the fennel schnitzels on a tray lined with baking paper and bake in a 180°C pre-heated oven for 10-15 minutes turning them over during the half way mark.
Place the crumbed fennel onto a tray lined with baking paper and bake for 10-15 minutes.
While the fennel schnitzels are baking, bring a saucepan of water to the boil and cook the fennel off-cuts (fronds and stalks) in mushroom stock for 10 minutes. Transfer to a food processor and puree the fennel and stock into a smooth sauce.
Serve the fennel while hot with some of the fennel sauce and salad.