Breastfeeding Friendly Vegan Seitan Schnitzel
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Learn more āIngredients
4 servings
For the cutlets
- 1 lb seitan, sliced into 4 equal cutlets
- Ā½ tsp salt
- Ā¼ tsp black pepper
- Ā½ tsp garlic powder
For the breading
- Ā½ cup all-purpose flour
- Ā¾ cup unsweetened plant-based milk
- 1 tbsp dijon mustard
- 1 Ā½ cups panko breadcrumbs
- Ā½ tsp smoked paprika
- Ā½ tsp onion powder
- Ā¼ tsp salt
For frying
- ā 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)Can be omitted
flat-leaf parsley
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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