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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix all schnitzel ingredients in your food processor until you have a firm dough.
Using a rolling pin, roll the dough into a long thin schnitzel form. Flip occasionally.
Take each schnitzel, roll it into the panade mix, then into the breadcrumbs to cover them fully.
Fry the schnitzel in a pan with oil until golden brown on each side.
Optional: Top with vegan butter and bake for 4 minutes at 150°C for easier digestion.
Serve with the sides of your choice such as salads, fries, or mushroom sauce.
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For a crispier schnitzel, use panko breadcrumbs instead of regular breadcrumbs.
Homemade oat milk works great for this recipe, but you can use any plant-based milk of your choice.
Add smoked paprika or garlic powder to the breadcrumbs for extra flavor.
Can I use a different flour instead of seitan flour?
Seitan flour is essential for the texture of this schnitzel, but you can experiment with other high-protein flours. The results may vary.
What oil should I use for frying?
Use a neutral oil with a high smoke point, such as sunflower oil or canola oil, for frying the schnitzels.
Can I bake the schnitzels instead of frying?
Yes, you can bake them at 180°C for about 20 minutes, flipping halfway through, for a healthier option.
How can I store leftover schnitzels?
Store leftover schnitzels in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven for best results.
Can I freeze the schnitzels?
Yes, you can freeze the schnitzels after breading them. Thaw before frying or baking.
