Vegan Seitan Schnitzel
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Learn more →Ingredients
4 servings
For the cutlets
- 1 lb seitan, sliced into 4 equal cutlets
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
For the breading
- ½ cup all-purpose flour
- ¾ cup unsweetened plant-based milk
- 1 tbsp dijon mustard
- 1 ½ cups panko breadcrumbs
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp salt
For frying
- ⅓ cup neutral oil (such as sunflower or canola oil), plus more as needed
For serving
- 1 lemon, cut into wedges (optional)
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place each seitan cutlet between two sheets of plastic wrap or parchment paper and pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch (6mm). Season both sides with the salt, pepper, and garlic powder.
- 2
Set up a three-bowl breading station: add the flour to the first bowl; whisk together the plant-based milk and Dijon mustard in the second bowl until smooth; combine the panko, smoked paprika, onion powder, and salt in the third bowl.
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