Title: Tofu Schnitzel With Lemon-Caper Sauce
Categories: Main course, Vegetarian, Quick dishe
Yield: 4 Servings
1 lb Firm tofu; well-drained
1/3 c Whole wheat pastry flour
2 Eggs; beaten
6 oz Crispbread; processed to
-crumbs
2 tb Butter
2 tb Oil
2 Lemons; peeled and sliced
-------------------------LEMON-CAPER SAUCE------------------------
3 tb Butter
2 Lemons; juice of
2 tb Capers; rinsed and drained
Slice the tofu into 1/2" thick pieces. Coat the tofu slices with
flour on both sides; then dip into the beaten eggs (thin eggs with a
little water, if desired). Roll the slices in the crispbread crumbs.
In a large frying pan, saute the tofu on both sides in the butter and
oil over moderate heat until crisp and brown, about 10 minutes.
Remove from the pan and place on a serving dish. Top with the lemon
slices.
To prepare the sauce, place the butter and lemon juice in the frying
pan and cook over low heat just until the butter is melted. Stir to
combine and immediately pour over the tofu. Garnish with the capers.
