Pescatarian Vegan Seitan Schnitzel

Total time45 min

Prep time25 min

Cook time20 min

4.8

(9)

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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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