Crispy Seitan Schnitzel with Potato Salad

Crispy seitan schnitzel with chickpea flour breading is served with a tangy, savory potato salad. The dish is high in protein and entirely plant-based.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 250 g Plain seitan
• 60 g Chickpea flour
• 120 ml Water
• 80 g Breadcrumbs
• 1 TL Sweet paprika powder
• 400 g Waxy potatoes
• 1 Stück Onion
• 0.5 Stück Cucumber
• 1 TL Medium-hot mustard
• 2 EL Apple cider vinegar
• 4 EL Rapeseed oil
• 1 Bund Chives
• Salt
• Pepper

Method

1. Cook the potatoes in salted water for about 20 minutes until al dente, drain, let them steam briefly, peel and slice.
2. Finely dice the onion, thinly slice the cucumber and finely chop the chives.
3. For the dressing, whisk together the mustard, apple cider vinegar, 2 tbsp rapeseed oil, salt and pepper, fold in the onion and chives, and gently toss the potatoes with the cucumber.
4. Cut the seitan into slices about 1 cm thick and season lightly with salt and sweet paprika powder.
5. Whisk the chickpea flour with the water, salt and pepper to a smooth, thin batter.
6. Place the breadcrumbs on a plate. First turn the seitan slices in the chickpea batter, then press them firmly into the breadcrumbs.
7. Heat 2 tbsp rapeseed oil in a large pan and fry the schnitzel over medium heat for about 3 to 4 minutes per side until golden brown.
8. Briefly drain the schnitzel on kitchen paper and serve with the potato salad.