Fire-Roasted Eggplant Schnitzel with Red Cabbage and Apple Salad | Gordon Food Service
1. Place the oil blend in nonreactive sauté pan and heat on high. 2. Once the oil begins to shimmer, place the eggplant schnitzel in the pan and cook both
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Cooking tools:
- Saute pan
- Stove
- Spatula
- Plate
- Spoon
Ingredients
- 1 ct. Recipe: Fire Roasted Eggplant Schnitzel
- 1 oz. Gordon Choice® Canola/Extra Virgin Olive Oil Blend
- 4 oz. Recipe: Red Cabbage and Apple Salad
- 3 oz. Recipe: Hot Bacon Dressing
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