How long does it take to make Vegetable Schnitzel?

Precook the cauliflower (steamed about 20 minutes) until it softens but isn't completely soft, and only then coat it.

26 minTotal

18 minActive time

8 minSetting

#	What to do	How long
1	Spread the flour on a flat plate	1 min
2	Beat the eggs in a wide bowl	1 min
3	Spread the crumbs on another flat plate and season with salt and black pepper	1 min
4	Cook the vegetable in salted water 5–10 minutes	8 min
5	Cut the vegetable into slices evenly thick	5 min
6	Pass each piece through the breading stations, in order, and press well so the coating sticks	1 min
7	Heat the oil in a wide pan over medium-high heat and fry 3–4 minutes on each side	7 min
8	Transfer to paper towels	1 min
9	Serve hot	1 min

The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
Overcooked cauliflower falls apart in the coating. Take it out when a knife goes in easily but it still holds its shape.
A wet vegetable sheds its coating and spatters in the oil. Dry well after cooking or salting, before the flour.

Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.

To bake: 180°C (355°F) for about half an hour, turning once.
For frying, salt the eggplant and pat dry, flour it and fry in a deep skillet 2–3 minutes per side, until golden.