Make crispy seitan schnitzel with Hanna

Make crispy seitan schnitzel with Hanna

Based on 13 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

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

Difficulty

Medium 👍

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
70 g
wheat gluten
5 g
nutritional yeast
10 g
chickpea flour
¼
garlic powder
tsp
ras el hanout
¼ tsp
salt
100 ml
water
2 tbsp
soy sauce
1 tbsp
powdered vegetable broth
1
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
1
lemon
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

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

How-To Videos

how-to-cook-potatoes

How to cook potatoes

why-kneading-is-so-important

How to knead dough

how-to-bread-and-fry

How to bread and fry

Nutrition per serving

Cal1035
Fat29 g
Protein49 g
Carb148 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.
    • 1 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!
    • 1 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!

  • Enjoy your meal!

    Make crispy seitan schnitzel with Hanna

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