Schnitzel with Brussels sprouts and kale chips

As the days become shorter and the nights colder, it is even more important to eat a balanced, high-quality diet. In order to optimally arm your body against colds or flu-like infections, the right choice of food plays a major role. This delicious recipe with crunchy kale chips, crispy schnitzel combined with fried Brussels sprouts and the caramel note of garlic forms a truly gourmet dish. Try it!

45 mins

½ pack of Easy To Mix Schnitzel

Breading as desired (e.g. our vegetable breadings)

400g Brussels sprouts

2 tbsp olive oil

Salt pepper

chili

Squeeze of lemon

1 tbsp maple syrup

Caramelized garlic: 3 garlic cloves, 2 tablespoons olive oil, 1.5 tablespoons balsamic vinegar, 1.5 tablespoons maple syrup, 3 tablespoons water

Kale chips: 4 kale leaves, 3 tablespoons olive oil, salt & pepper, sesame seeds if you want

Mix Easy To Mix Schnitzel according to package instructions and cool.

Peel the garlic cloves and cut them into slices.

Heat a pan with oil (2 tablespoons) and fry the garlic until golden brown. Deglaze with balsamic vinegar, water, maple syrup and let simmer until you can smell a slight note of caramel. Set aside.

Wash and clean the Brussels sprouts thoroughly, then cut them in half.

Heat a pan with oil (2 tablespoons) and fry the Brussels sprouts until crispy. Drizzle with lemon and maple syrup and season with salt and pepper.

For the kale chips: Preheat the oven to 120 degrees top/bottom heat.

Wash the kale and chop the kale leaves and dry them thoroughly. Marinate with olive oil, salt, pepper and sesame seeds.

Place on a baking tray lined with baking paper. They shouldn't touch each other.

Bake for about 20 minutes. Turn after about 10 minutes.

Meanwhile, take the schnitzel mix out of the fridge, shape into flat schnitzels, brush with a little water and bread with the crumbs. Fry in a coated pan according to instructions.

Mix the Brussels sprouts with caramelized garlic on a plate and serve with the chips and schnitzel. Yummy!