Project Description

Hier geht’s zur deutschen Version.

Seitan schnitzel with potato salad is my new favourite meal, which is a good thing, as it took quite a while to perfect, with many sub par schnitzel along the way. I’ve looked at every Austrian schnitzel website I could find, in order to mimic the best practice methods for getting the breading just right. I don’t give exact measurements for the breading here, as you may not prepare all eight schnitzel at once. The seitan keeps a good week in the fridge, if sealed in a Zip-Lock bag, so you don’t need to invite all your friends over for a schnitzel party (though it’s a pretty good way of nourishing friendships. . .) If you are making less, just be sure to reduce the amounts given for the “egg” wash.

The seitan recipe itself is based on my other recipe, the one for a seitan wrap with roasted vegetables (not yet available in English, sorry, but perhaps now’s the time for you to learn German? ;)) I changed the spices a bit, namely by adding the barbeque spice, but the method is the same. Depending on how you want to use your seitan, you can flavour it any way that you want and should play with the liquids and spices you use. The important thing, based on my experience, is to steam the seitan, and not boil it in some sort of broth. The result of doing so is a rubbery mess that no one wants to eat.
In developing the potato salad, I wanted to create a recipe that showcases fresh herbs and offers interesting contrasts in flavour and texture, without stealing the spotlight away from the schnitzel. I use what I can find in season as far as the herbs are concerned, and prefer fresh tarragon and savory, but have also found thyme, chives, parsley and rosemary to work very well. The pickles and apples make for a nice, crunchy contrast to the potatoes. And as far as the potatoes themselves are concerned, I recommend going for regional, organic varieties, if you can. The quality of the produce really makes a difference in this type of dish and all that hard work will be for nought if you use tasteless, watery potatoes. I’ve presented you with a large recipe here, which works well for parties, but can be easily halved. Please don’t make more than can be eaten on the day, as potato salad does not keep.

Seitan schnitzel

Serves 8 (1 schnitzel per person). 90 minutes.

For the schnitzel you’ll need:

  • 360 ml / 1 ½ cups vegetable broth (360 ml water + 1 t vegetable boullion mix)
  • 4 garlic cloves, pressed
  • 2 T olive oil
  • 200 g/ 1 ½ cups wheat gluten (unflavoured seitanfix)
  • 45 g / ¼ cup chickpea flour
  • 15 g / ¼ cup yeast flakes
  • 1 ½ t barbeque spice mix
  • 1 t dried thyme
  • 1 t salt
  • ½ t celery salt
  • ½ t smoked paprika powder

And for the breading:

  • spelt flour
  • 3 T soy flour
  • 6 T / 90 ml soymilk
  • 1 t kala namak
  • salt, pepper
  • breadcrumbs
  • rapeseed oil
  • lemon slices and mustard to serve
 
 

Directions:

    1. Whisk together the hot vegetable broth (360 ml), pressed garlic cloves (4) and olive oil (2 T). In a large bowl, mix the wheat gluten (200 g), chickpea flour (45 g), yeast flakes (15 g), barbeque spice (1 ½ t), thyme (1 t), salt (1 t), celery salt (½ t) and smoked paprika (½ t).
    2. When the broth is still warm but no longer hot, add it to the dry ingredients and mix with a spatula until the dough no longer sticks to the sides. Then knead it for 2-3 minutes, so that the gluten can develop.
      Cover the dough with a tea towel and leave to rest for 10 minutes and then knead it again for about 30 seconds.
    3. Shape the dough into an even roll and bend it slightly, so that it kind of resembles a travel neck pillow. This way, the whole thing will fit into the steamer at once.
    4. Steam the seitan for 40-50 minutes by placing it in a steamer or, if you don’t have a steamer, into a sieve hanging above a pot of boiling water (covered). You can tell that the seitan is done when the outside turns darker and dryer. If you have time, I recommend turning the stove off, and letting the finished seitan rest in the hot steamer for a bit before taking it out. If you’re not turning the whole thing into schnitzel right away, the seitan will keep in the fridge for up to a week in a well-sealed plastic bag.
    5. While the seitan is cooling, prepare the breading by pouring spelt flour and breadcrumbs into deep plates (crème brulée dishes work well for this). In a small bowl, mix the soy flour (3 T) with the soy milk (6 T) and season with kala namak (1 t). Salt and pepper to taste.
    6. Cut the cold seitan roll into slices, about 2 cm thick. Dredge the schnitzel pieces first through the flour, gently beating off any clumps, so that they are thinly coated. Next, dip them into the “egg” batter, and then the breadcrumbs, making sure these are firmly pressed on.
    7. Heat enough rapeseed oil (or another oil with a high smoke point) in a pan, so that the schnitzel can almost swim in it. Only put the pieces in when the oil is really hot and then let them sizzle for 3-4 minutes per side, until the batter is golden brown.
    8. Place the finished schnitzel onto a paper towel to get rid of any excess oil and serve straight away with lemon slices and mustard.

Potato salad

leipzigatacapulco

Serves 10. 60 minutes.

You’ll need:

  • 2 kg firm, waxy potatoes
  • 220 ml / 1 cup olive oil
  • 135 ml / ½ apple cider vinegar
  • 375 ml / 1 ½ cups vegetable broth (375 ml hot water with 1 ½ t vegetable stock mix)
  • ½ t yellow mustard seeds, ground
  • 1 T agave syrup
  • 1 ½ t salt
  • ½ t pepper
  • 2 apples
  • 5-6 pickles
  • 1 small onion
  • 1 large handful of fresh herbs (tarragon, savoury, thyme or rosemary, for example)

Directions:

  1. Cook the potatoes (2 kg) in heavily salted water until they are cooked through, but not too soft, approximately 15-20 minutes. Drain and let the potatoes cool a bit.
  2. In the meantime, prepare the dressing by whisking the vegetable broth (375 ml) together with the olive oil (220 ml) and apple cider vinegar (135 ml) . Mix in agave syrup (1 T), salt (1 ½ t), pepper (½ t) and ground mustard seeds (½ t).. Taste and adjust seasoning, if necessary.
  3. Once the potatoes are cooled enough to handle, peel, cut into thick slices and place them into a large bowl. Add the dressing, so the potatoes can begin to absorb its flavour while they are still a bit warm. Peel and core the apples (2), cut into eigths and then slice the wedges and add them to the potatoes. Slice the pickles (5-6) and add as well. Next, dice the onion and add it to the bowl.
  4. Lastly, finely chop the herbs and add them to the salad. Mix thoroughly. After chopping my herbs, I had about three tablespoons, but I think everyone can decide for themselves how herby they would like their salad to be.
  5. Cover the bowl and place salad into the fridge for at least one hour in order to let the flavours develop. Serve the same day.