📝 About This Recipe
Experience the soul-warming comfort of a classic Viennese tavern with this plant-based reimagining of the traditional Schnitzel. Crafted from savory, tenderized seitan and encased in a shatteringly crisp, golden-brown crust, this dish offers the perfect interplay of textures. Served with a characteristic wedge of lemon and a sprig of parsley, it delivers a deeply satisfying, umami-rich experience that honors the heritage of Central European comfort food.
🥗 Ingredients
The Seitan Cutlets
- 16 ounces Seitan logs or cutlets (unflavored or savory-style, sliced into 1/2-inch thick pieces)
- 2 cups Vegetable broth (for simmering if using raw seitan dough)
- 1 tablespoon Soy sauce (for extra umami)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 3/4 cup Unsweetened soy milk (acts as the binder)
- 1 tablespoon Dijon mustard (whisked into the milk for tang)
- 1 tablespoon Cornstarch (whisked into the milk for better adhesion)
- 1.5 cups Fine breadcrumbs (traditional 'Semmelbrösel' style is best)
- 2 tablespoons Nutritional yeast (for a subtle savory depth)
- 1/2 teaspoon Smoked paprika
- to taste Salt and black pepper
For Frying and Garnish
- 1/2 cup Neutral vegetable oil (such as canola or sunflower oil)
- 2 tablespoons Vegan butter (added to oil for authentic flavor)
- 1 Lemon (cut into wedges)
- 1 small bunch Fresh parsley (roughly chopped)
👨🍳 Instructions
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1
Prepare the seitan by slicing it into four equal cutlets. If your seitan is very thick, wrap it in plastic wrap and gently pound it with a meat mallet or the bottom of a heavy skillet until it is about 1/4-inch thick.
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2
Set up a standard breading station with three shallow bowls. In the first bowl, place the flour mixed with a pinch of salt and pepper.
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3
In the second bowl, whisk together the unsweetened soy milk, Dijon mustard, and cornstarch until smooth. This 'wash' replaces the traditional egg.
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4
In the third bowl, combine the breadcrumbs, nutritional yeast, and smoked paprika. Mix well to ensure the seasonings are evenly distributed.
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5
Pat the seitan cutlets dry with a paper towel. This is crucial for ensuring the breading doesn't slide off during cooking.
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6
Dredge a cutlet in the flour, shaking off any excess so only a fine coating remains.
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7
Dip the floured cutlet into the milk mixture, ensuring it is fully submerged and coated.
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8
Place the cutlet into the breadcrumbs. Press down firmly on both sides to ensure the crumbs adhere well. Place the breaded cutlet on a wire rack and repeat with the remaining pieces.
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9
Let the breaded cutlets rest for 5-10 minutes. This helps the breading 'set' and prevents it from falling off in the pan.
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10
In a large heavy-bottomed skillet, heat the vegetable oil and vegan butter over medium heat. The oil should be about 1/4-inch deep.
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11
Test the oil by dropping a few breadcrumbs in; if they sizzle immediately, the oil is ready. Carefully lay two cutlets into the pan, being careful not to crowd them.
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12
Fry for 3-4 minutes per side. Use a spoon to occasionally baste the top of the seitan with the hot oil to help the breading puff up slightly.
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13
Once the schnitzels are a deep golden brown and crispy, remove them from the pan and let them drain briefly on a paper-towel-lined plate.
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14
Immediately sprinkle with a tiny pinch of sea salt while still hot.
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15
Serve immediately with a generous squeeze of fresh lemon juice and a garnish of chopped parsley.
💡 Chef's Tips
Always use unsweetened plant milk; any hint of vanilla or sugar will ruin the savory profile of the crust. For the most authentic texture, look for 'washed flour' seitan which has a more fibrous, meat-like pull than seitan made from powder. Don't press the breadcrumbs too hard into the seitan if you want a 'souffléd' crust; a light but firm touch is best. Ensure the oil is hot enough before adding the seitan; if the oil is too cool, the breading will soak up grease and become soggy. If you want a gluten-free version, use soy-based tempeh and gluten-free breadcrumbs/flour, though the texture will differ.
🍽️ Serving Suggestions
Classic Austrian Potato Salad (Erdäpfelsalat) with a vinegary dressing and red onions. A chilled glass of Grüner Veltliner or a crisp German Pilsner. Lingonberry jam or cranberry sauce on the side for a sweet-tart contrast. A simple cucumber salad (Gurkensalat) with dill and a light cream dressing. Steamed green beans with toasted almond slivers.