Sunday September 22nd, 2013
For 4-5 schnitzels:
seitan (see recipe here)
1/2 cup soy milk
3 tablespoons flour
5-6 tablespoons breadcrumbs
2-3 bay leaves
oil for frying
Cook the seitan schnitzels in water with the peppercorns and bay leaves, for about 30 minutes. Drain well. Roll the seitan schnitzels through the flour, then through the soy milk and finally through the breadcrumbs.
Fry them a few minutes on both sides, in hot oil, until golden brown.
Serve with side dishes and salads.
Variation: you can add different spices to the flour: dried basil, dried oregano, etc.