Zucchini Schnitzel with Leeks, Peppers in Sauce

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Zucchini Schnitzel with Leeks, Peppers in  Sauce

 

3 1/2 ozs. leeks

7 ozs. red peppers

8 ozs. zucchini, small

3 tbsps. flour

1 1/2 ozs. butter or margarine 

salt and pepper

1/2 cup vegetable broth

1 1/2 ozs cream or soy creamer

1 egg or equivalient egg substitute

1/2 oz. breadcrumbs

 

Clean leeks,cut lenghtwise,cut into rings. Wash and clean peppers, cut into

small stripes. Wash zucchini and cut into 1/4 inch thick slices. Put 4 slices

aside and cut the rest of the slices into thin strips. Knead together 1

tablespoon flour and 1 tablespoon butter. Saute the zucchini,leeks and peppers

in 1/3 of the butter, season to taste, add the broth and the cream and bring to

a boil, add the flour-butter-mix and stir until smooth. Simmer, uncovered, 3 to

4 minutes. Salt and pepper the zucchini strips, roll in the rest of the flour.

Roll in the beaten egg and than in the breadcrumbs. Heat the leftover butter in

a skillet and fry the zuchcini, on mild heat, on both sides about 3 to 4

minutes. Divide on plates and pour sauce over it, garnish with slices. Serve

with potatoes and tomato juice.

 

 

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