Crispy Eggplant Schnitzel – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Beat the eggs in a wide bowl.

   Bowl

   💡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.
2. 2
   On another flat plate, mix the crumbs with the paprika, cumin, salt and black pepper.

To assemble

1. 3
   Salt the slices, leave 20 minutes and pat dry well.
2. 4
   Pass each piece through the breading stations, in order, and press well so the coating sticks.

   💡A wet vegetable sheds its coating and spatters in the oil. Dry well after cooking or salting, before the flour.
3. 5
   Heat the oil in a wide pan over medium-high heat and fry 3–4 minutes on each side, until the coating is golden and crisp.

   ⚙ Pan-fryingStoveFrying pan

   💡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.
4. 6
   Transfer to paper towels.
5. 7
   Serve hot.