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Zuccini Schnitzel With Leeks, Peppers In Sour

Zuccini Schnitzel With Leeks~peppers in Sour recipe image
This German-inspired vegetarian dish features tender zucchini slices breaded and fried to a golden crisp, reminiscent of traditional schnitzel. They are served atop a rich, velvety sauce made from sauted leeks and red peppers, thickened with a roux and finished with a splash of cream. The combination offers a delightful contrast between the crunchy exterior of the zucchini and the smooth, savory sauce. It is a comforting, hearty side dish or light main course that brings home-style warmth to the table. Perfect for weeknight dinners or as a substantial vegetable option for potlucks, this recipe utilizes simple pantry staples to create an elegant yet approachable meal.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 417.4
Dietary: Vegetarian
Description
This German-inspired vegetarian dish features tender zucchini slices breaded and fried to a golden crisp, reminiscent of traditional schnitzel. They are served atop a rich, velvety sauce made from sauted leeks and red peppers, thickened with a roux and finished with a splash of cream. The combination offers a delightful contrast between the crunchy exterior of the zucchini and the smooth, savory sauce. It is a comforting, hearty side dish or light main course that brings home-style warmth to the table. Perfect for weeknight dinners or as a substantial vegetable option for potlucks, this recipe utilizes simple pantry staples to create an elegant yet approachable meal.
Ingredients
  • 3 1/2 ounce Leeks
  • 7 ounce Red Peppers
  • 8 ounce Zuccini, small
  • 3 tablespoon Flour
  • 1 1/2 ounce Butter
  • 1/2 cup Vegetable Broth
  • 1 1/2 ounce Double Cream
  • 1 large Egg
  • 1/2 ounce Breadcrumbs
  • Salt and Pepper
Directions
  1. 1
    Clean the leeks by slicing them lengthwise and rinsing thoroughly to remove dirt, then cut into thin rings.
  2. 2
    Wash and core the red peppers, then cut them into small strips.
  3. 3
    Wash the zucchini and slice into 1/2 cm thick rounds; set aside 4 slices for garnish and cut the remaining slices into thin strips for the sauce.
  4. 4
    Melt one-third of the butter in a saucepan over medium heat.
  5. 5
    Add the leek rings, pepper strips, and zucchini strips to the saucepan and saut until softened.
  6. 6
    Season the vegetables with salt and pepper to taste.
  7. 7
    Pour in the vegetable broth and cream, then bring the mixture to a gentle boil.
  8. 8
    In a small bowl, knead together 1 tablespoon of flour and 1 tablespoon of butter to form a smooth paste.
  9. 9
    Whisk the flour-butter paste into the boiling vegetable mixture to thicken the sauce.
  10. 10
    Stir continuously until the sauce is smooth and slightly thickened, then simmer uncovered for 3-4 minutes.
  11. 11
    Season the reserved whole zucchini slices with salt and pepper, then dredge them in the remaining flour.
  12. 12
    Dip the floured zucchini slices into the beaten egg, ensuring they are fully coated.
  13. 13
    Roll the egg-coated zucchini slices in the breadcrumbs until evenly covered.
  14. 14
    Heat the remaining butter in a skillet over medium-low heat.
  15. 15
    Fry the breaded zucchini slices for 3-4 minutes on each side, or until golden brown and crisp.
  16. 16
    Plate the fried zucchini schnitzel, spoon the hot leek and pepper sauce over them, and garnish with the reserved plain zucchini slices.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 417.4kcal
% Daily Value *
Total Fat 31.1g48%
Saturated Fat 19.1g96%
Cholesterol 80.6mg27%
Sodium 283.4mg12%
Total Carbohydrate 33.1g12%
Dietary Fiber 6.3g26%
Sugars 11.8g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve warm alongside boiled potatoes or with tomato juice for a traditional German-style meal.

Ensure leeks are cleaned very well, as sand often gets trapped in the layers.

For a lighter version, you can bake the breaded zucchini at 400F (200C) for 15-20 minutes instead of frying.

The sauce can be made ahead and reheated gently; add a splash of broth if it thickens too much upon cooling.

Keywords: zucchini, schnitzel, leeks, peppers, cream sauce, vegetarian, breaded, fried, german, comfort food, side dish, roux, vegetable broth, butter, breadcrumbs, pan-fried, savory, home cooking
Read it online: https://www.chefs-mate.com/recipe/zuccini-schnitzel-with-leekspeppers-in-sour/