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vegan schnitzel with greens

Schnitzel with Brussels sprouts and kale chips

This delicious recipe with crunchy kale chips, crispy schnitzel combined with the roasted Brussels sprouts and the caramel note from the garlic form a real feast. 


Makes about 2 servings || Enjoy in about 45 minutes
  • ½ pack Easy Mix Schnitzel
  • Breadcrumbs as desired
  • 400g Brussels sprouts
  • 2 tbsp olive oil
  • Salt & pepper
  • Chilli
  • Squeeze of lemon
  • 1 tbsp maple syrup
  • Caramelised garlic: 3 cloves of garlic, 2 tbsp olive oil, 1.5 tbsp balsamic vinegar, 1.5 tbsp maple syrup, 3 tbsp water
  • Kale chips: 4 kale leaves, 3 tbsp olive oil, salt & pepper, sesame seeds
    Zutaten roh
    vegan schnitzel with brussels sprouts


    • Mix and cool the Easy Mix Schnitzel according to the instructions on the packet.
    • Peel and slice the garlic cloves.
    • Heat a pan with oil (2 tbsp) and fry the garlic until golden brown. Deglaze with balsamic vinegar, water, maple syrup and simmer until you can smell a slight caramel note. Put to one side.
    • Wash and clean the Brussels sprouts thoroughly, then cut in half.
    • Heat a pan with oil (2 tbsp) and fry the Brussels sprouts until crisp.
    • Drizzle with lemon and maple syrup and season with salt & pepper.
    • For the kale chips: Preheat oven to 120°C top/bottom heat.
    • Wash the kale and chop leaves and dry thoroughly. Marinate with olive oil, salt, pepper and sesame seeds.
    • Place on a baking tray lined with baking paper. They should not touch each other.
    • Bake for about 20 minutes. Turn after about 10 minutes.
      Meanwhile, take the cutlet mix out of the fridge, shape into flat cutlets, brush with a little water and coat in breadcrumbs. Fry in a non-stick pan according to the instructions on the packaging.
    • Mix the Brussels sprouts with the caramelised garlic on a plate and serve with the chips and schnitzel. Yummy!