Crispy Vegan Schnitzel with Fresh Salad
Savor the classic delight of Wiener Schnitzel, reimagined in a crispy, delicious vegan version! Tender seitan, perfectly breaded and fried to a golden, crunchy perfection, rests atop a bed of vibrant fresh salad. This dish proves that vegan adaptations can truly capture the essence and satisfaction of traditional recipes. It's a perfect main course—hearty yet refreshing—served with a fresh lemon wedge to add a zesty brightness that completes every crispy bite.
Shared by neraa
Time
40 min
Serves
2
Difficulty
medium
🛒 Ingredients
- #For the Vegan Schnitzel:
- 200g seitan, sliced thinly (approx. 0.5-1 cm) and gently flattened (Alternatively, use large portobello mushrooms or thick eggplant slices)
- 50g all-purpose flour
- 120ml unsweetened plant-based milk (e.g., almond, soy milk)
- 1 tbsp apple cider vinegar (for plant-based "buttermilk")
- 150g breadcrumbs (ensure they are egg/dairy-free)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper to taste
- Vegetable oil (e.g., sunflower, canola) for frying
- #For the Side Salad:
- 1 head romaine or butter lettuce, torn
- A handful of radicchio, thinly sliced
- 1/4 red onion, very thinly sliced
- 1/2 lemon, cut into wedges for garnish
- #For the Salad Dressing (optional):
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar / balsamic vinegar
- 1/2 tsp Dijon mustard
- Salt and black pepper to taste
👩🍳 Instructions
- 1
Prepare Vegan "Buttermilk": Combine plant-based milk and apple cider vinegar. Let sit for 5 minutes until it slightly thickens, resembling buttermilk. This will act as your egg substitute for coating the schnitzel.
- 2
Set Up Dredging Stations: On one plate, mix all-purpose flour with a pinch of salt and pepper. On another plate, combine breadcrumbs with garlic powder, paprika, salt, and pepper.
- 3
Bread the Schnitzel: Take one seitan slice. First, dredge it in the flour mixture, ensuring it's fully coated. Second, dip it into the plant-based "buttermilk." Third, coat it thoroughly in the seasoned breadcrumbs, pressing gently to make sure the crumbs adhere well. Repeat for all seitan pieces.
- 4
Fry the Schnitzel: Heat enough vegetable oil in a pan over medium heat until it reaches approximately 170-175°C (340-350°F). Fry the schnitzel pieces one by one until both sides are golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
- 5
Prepare the Salad: Combine all salad ingredients in a bowl. If using dressing, whisk all dressing ingredients together and toss with the salad just before serving.
- 6
Serve: Arrange the fresh salad on serving plates, then place the crispy vegan schnitzel on top. Serve immediately with fresh lemon wedges for squeezing over the schnitzel. Enjoy every crunchy bite!