Kochfreunde.com

Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.

Kochfreunde.com

Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Vegetarian Schnitzel & Nuggets

On the last pages of our Cilento Cookbook there is an introduction of the authors, and their respective absolute favorite dishes. Wiener schnitzel is right up there with me. And indeed, sometimes a well-made veal escalope is just the perfect dish. Soul food at its best. Paper-thin veal, a crispy breading souffled by careful tossing in lots of good lard. Airy, light. A little sea salt, a lemon, anchovies and capers.

But what do you actually do as a vegetarian when you are overcome by a craving for something comparable, something hearty? The experts at Rügenwalder Mühle probably asked themselves the same question and, after the vegetarian ham pickers, have now also launched a line with vegetarian schnitzels and nuggets. And sent me a tasting kit in the test kitchen.

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Vegetarian nuggets

I pan fried the nuggets for five minutes according to the instructions. Served with a handful of fresh peas and a few fried potato wedges with rosemary salt.

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Vegetarian cutlets

The vegetarian schnitzels also take about five minutes. In that time, I washed some lettuce and dressed some Greek yogurt with salt and lemon juice and zest. To the salad add a few pomegranate seeds, mint and fresh peas. Serve with a light dressing.

The Vegetarian Mill Schnitzels and Vegetarian Mill Nuggets are made entirely meat-free, the info kit explains. Rügenwalder Mühle has developed a vegetarian ham especially for the “Cordon Bleu” variety. The main ingredients are high-quality proteins from soy, egg white and rapeseed oil.

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The most important question is, of course, how the new products taste. My favorite are the nuggets and also the vegetarian mills schnitzel cordon bleu. The cheese and (vegetarian) ham make the texture a little more exciting and lightened up than plain schnitzels. The nuggets don’t taste like my homemade organic chicken fillets breaded in panko – but they don’t have to hide behind other convenience products with meat (or meat fibers). In fact, going for the vegetarian product is probably the better choice. Whereby one does not get along naturally also here without chicken (laudably from soil attitude), because the many eggs for the vegetarian mass must be laid in the long run also first.

So if you really have to go fast and meat is either generally not on the menu – or you simply want to cut back on your meat consumption in line with the current trend (“Better rare, but good”) – then the new nuggets and schnitzels from Rügenwalder Mühle are a fabulous alternative to other convenience products.

Advertising: This article was created with the kind support of Rügenwalder Mühle.

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