Make crispy seitan schnitzel with Hanna

Based on 6 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“This recipe is part of our series "Food for Future".”

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
70 g wheat gluten
5 g nutritional yeast
10 g chickpea flour
¼ garlic powder
1½ tsp ras el hanout
¼ tsp salt
100 ml water
2 tbsp soy sauce
1 tbsp powdered vegetable broth
cucumber
500 g boiled potatoes
30 g parsley
1 tbsp mustard
20 ml white wine vinegar
50 ml olive oil
100 g flour
20 g starch
100 ml soy milk
100 g panko breadcrumbs
lemon
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • 2 bowls
  • cooking spoon
  • pot
  • colander
  • wire rack
  • mandoline
  • 2 large bowls
  • cutting board
  • knife
  • 2 whisks
  • 2 baking dishes
  • frying pan
  • tongs

Nutrition per serving

Cal
1035
Protein
49 g
Fat
29 g
Carb
148 g
  • Step 1/5

    In a large bowl, mix together wheat gluten, nutritional yeast, chickpea flour, garlic powder, half the ras el hanout, and salt. Then add water and stir until you get a lumpy dough. Transfer to a clean work surface and knead by hand until the dough is smooth. Divide dough into equal pieces and shape them into flat “cutlets” with your hands.
    • 70 g wheat gluten
    • 5 g nutritional yeast
    • 10 g chickpea flour
    • ¼ garlic powder
    • ½ tsp ras el hanout
    • ¼ tsp salt
    • 100 ml water
    • bowl
    • cooking spoon

    In a large bowl, mix together wheat gluten, nutritional yeast, chickpea flour, garlic powder, half the ras el hanout, and salt. Then add water and stir until you get a lumpy dough. Transfer to a clean work surface and knead by hand until the dough is smooth. Divide dough into equal pieces and shape them into flat “cutlets” with your hands.

  • Step 2/5

    Bring a wide, shallow pot of water to a boil, then add in soy sauce, powdered vegetable broth, and season with salt. Add the schnitzel cutlets and let them cook for approx. 30 min. in simmering water. Remove, pat dry, and let cool on a wire rack.
    • 2 tbsp soy sauce
    • 1 tbsp powdered vegetable broth
    • salt
    • pot
    • colander
    • wire rack

    Bring a wide, shallow pot of water to a boil, then add in soy sauce, powdered vegetable broth, and season with salt. Add the schnitzel cutlets and let them cook for approx. 30 min. in simmering water. Remove, pat dry, and let cool on a wire rack.

  • Step 3/5

    While the schnitzel cooks, use a mandolin to very thinly slice cucumber into a large bowl. Slice cooled, boiled potatoes into coins, leaving the skin on. Add potatoes to the bowl with the cucumbers. Mince parsley and add to the bowl. In a separate bowl, whisk together mustard, vinegar, oil, salt, and pepper. Add to the salad and toss to combine.
    • cucumber
    • 500 g boiled potatoes
    • 30 g parsley
    • 1 tbsp mustard
    • 20 ml white wine vinegar
    • 50 ml olive oil
    • salt
    • pepper
    • mandoline
    • large bowl
    • cutting board
    • knife
    • bowl
    • whisk

    While the schnitzel cooks, use a mandolin to very thinly slice cucumber into a large bowl. Slice cooled, boiled potatoes into coins, leaving the skin on. Add potatoes to the bowl with the cucumbers. Mince parsley and add to the bowl. In a separate bowl, whisk together mustard, vinegar, oil, salt, and pepper. Add to the salad and toss to combine.

  • Step 4/5

    Combine flour, starch, soy milk, and remaining ras el hanout in a bowl. Whisk to combine, adding water as needed to make a thick, but still pourable batter. Transfer batter to a baking dish. Add panko to a separate baking dish and use your hands to crush any large pieces. Salt the cooled schnitzels on both sides, then dredge in batter on both sides and cover with panko on both sides.
    • 100 g flour
    • 20 g starch
    • 100 ml soy milk
    • 1 tsp ras el hanout
    • 100 g panko breadcrumbs
    • large bowl
    • whisk
    • 2 baking dishes

    Combine flour, starch, soy milk, and remaining ras el hanout in a bowl. Whisk to combine, adding water as needed to make a thick, but still pourable batter. Transfer batter to a baking dish. Add panko to a separate baking dish and use your hands to crush any large pieces. Salt the cooled schnitzels on both sides, then dredge in batter on both sides and cover with panko on both sides.

  • Step 5/5

    Heat some vegetable oil in a frying pan, then fry the schnitzel on both sides, until crispy and golden. Serve with potato salad and lemon wedges. Enjoy!
    • lemon
    • vegetable oil (for frying)
    • frying pan
    • tongs

    Heat some vegetable oil in a frying pan, then fry the schnitzel on both sides, until crispy and golden. Serve with potato salad and lemon wedges. Enjoy!