Ingredients for about 8 Schnitzel
1 Turnip Cabbage
Buckwheat flour or normal flour
2 Cups of Bread Crumbs (Glutenfree Crumbs, or Glutenfree Cornflakes, fine grinded)
Peel the Turnip Cabbage and cut 5mm slices. Boil the slices in salt water for about 5 minutes, until soft, let them cool off.
Prepare 3 plates: One with the Buckwheat flour, one with the Eggs and one with the Crumbs. Scramble the Eggs and add some Salt and Pepper to it.
Then cover the Slices first in the Buckwheat Flour, then in the Egg, then in the Crumbs, back into the eggs and again into the Crumbs.
Cook them in hot Oil on both sides until golden brown.
Enjoy right away while still hot and crunchy with my Radish Dip or indian Carrot-Chick Pea Salad (Coming soon!)