Here is a healthy and inexpensive alternative to "meat schnitzel", oatmeal schnitzel: The amount is enough for two "happy eaters" for two days if there are side dishes such as potatoes and vegetables.
- 250 g of oatmeal (the kernigen)
- 500 ml of water (if necessary, add more water in 50 ml increments)
- 1 small bowl of Boullion Pur (of course it is also possible with loose broth from the glass, but I am sure that I will not spoil it)
- 1 onion (finely diced)
- 2 tbsp medium hot mustard
It is best to take a small but high pot, pour the water and dissolve the broth in it. Watch out! Level 1 on an electric stove is enough!
Once the water is warm, the oatmeal is added and cooked with stirring for 10-20 minutes ... depends entirely on the swelling ability of the flakes, whether you still need to add water or not. (I have to add 100-300 ml to my stove so that the flakes are soft, depending on the mood my stove has).
It is also important to stir often so that nothing burns!
If the mass then pulls the first threads (as in the earlier gruel) and stirring the pulpy mass slowly on the Mukkis is the basic dough is good.
Then pour into a mixing bowl and wait until the whole has cooled down! Important otherwise you burn your fingers!
Then add the diced onion and mustard and knead well. (also like to try something if it's spicy enough, otherwise add spices and herbs to taste)
Hold your hands just under the tap and then make flat "Schnitzel" out of half of the dough (it is best to "water" your hands before each schnitzel), then the dough does not stick to the hands). Wrap the other half in foil and put in the fridge. (The rest can be consumed the next day, but then you should make small meatballs because the schnitzel would otherwise fall apart)
When the cutlets are cooked in a pan with oil, fry like "normal" schnitzel.
This fits every Schnitzelbeelage and sauce.