Vegetarian Wiener Schnitzel with German Potatoes
By Chef Tanya Petrovna
5 tablespoons Olive Oil
2 cups Soy Milk
2 teaspoons Sea Salt
1 teaspoons Pepper
4 Tempeh Patties (4 ounces)
2/3 cup Bread Crumbs unseasoned
1/2 cup Organic Parsley chopped
1 pound Organic Russet Potato
1 tablespoon Olive Oil
1/4 cup Organic Parsley finely chopped
1/4 bunch Chives finely chopped
1/4 teaspoon Sea Salt
Combine 2 tablespoons oil with the soy milk and half the salt and pepper.
Marinate the tempeh in this mixture for 15 minutes.
Combine the bread crumbs with the remaining salt and pepper and mix well.
Remove the patties and dip in the bread crumbs until evenly coated on both sides.
Heat the remaining oil and sauté the patties 3 minutes per side until brown.
Remove from heat, drain on paper towels, and serve.
Preheat oven to 375°F and place coated tempeh on a lightly oiled baking sheet. Bake 20 minutes on each side.
Boil whole potatoes 10-20 minutes depending on their size. (Do not overcook.) If the potatoes are large, cut into halves or quarters and remove the skin.
Mix the oil oil, parsley, chives and sea salt.
Toss the potatoes with this mixture and serve warm with the tempeh Wiener Schnitzel.