Wash and clean the cauliflower, cut into medium-sized florets and cook in salted water until firm to the bite. Drain the water and let the florets cool a little so that they can be touched.
Beat the eggs in a deep plate, season with nutmeg, salt and pepper (the figures are only guidelines) and whisk with a fork. Put the breadcrumbs in another deep plate. Now turn the cauliflower florets first in the egg and then in the breadcrumbs.
Heat the butter in a large pan and add the breaded florets. Fry well on all sides until the breading turns dark brown. Turning can sometimes prove difficult as the florets become very soft and fall apart quickly. You should also take care that the breading does not turn black, which can happen quickly.
The cauliflower schnitzel is ready. I still know the recipe from my mother in Upper Lusatia. This served with Abernmauke (mashed potatoes) with roasted bacon and onions.
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