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Schnitzel with smashed potatoes

Updated: Apr 29, 2021

The good thing about the recipe for seitan nuggets is that it can be used universally. It doesn't matter whether you cut the seitan in the form of long pieces, in a round shape for patties or simply in a schnitzel shape, the result is always delicious. From the recipe for seitan nuggets you can easily form 10-15 schnitzels, which you don't cut out or cut into nuggets, but simply bread and turn into schnitzels.

The side dishes are delicious, crispy baked potatoes and a little salad.

Duration: 1 hour (if you have already cooked the schnitzel and left it to rest in the refrigerator overnight)

Difficulty: easy

Makes 4 servings


4-8 seitan schnitzel (depending on hunger)

125g (soy) milk

75g flour

5g starch

2g baking powder

2g yeast flakes

Pinch of salt, paprika & pepper

1kg potatoes (preferably small ones, like german "Drillinge")

some olive oil

1 tablespoon frozen Italian herbs

Salt pepper

Salad with dressing of your choice

Oil for frying


You make the seitan basically according to the same recipe as for the seitan nuggets. But instead of the 5-6 large seitan "lobes", 10-15 schnitzels are formed from them, depending on how big you like them.

You should definitely leave these in the refrigerator overnight so that they get a really nice consistency.

The potatoes last the longest on this dish. These are first washed thoroughly and then cooked until they are completely cooked, preferably with the skin on (this ensures that the potatoes hold together a little better in the oven later).

When they're done, just pour off the water and preheat your oven to 180°C.

The potatoes are now crushed, either with the palm of your hand or a spatula, on a baking sheet lined with baking paper and then sprinkled with frozen herbs, olive oil, a little salt & pepper.

They are then baked in the oven for about 25-30 minutes until they are golden brown.

While the potatoes are crispy in the oven, the schnitzel can be breaded.

For the liquid part of the coating, mix the soy milk with the flour, baking powder, starch, salt and the spices until you get a smooth batter.

You can then turn the schnitzel in a little flour, then dip into the coating mix and then cover with breadcrumbs on all sides.

Now you can of course prepare the salad of your choice. When the time for the potatoes is almost up, you can fry the schnitzel in plenty of oil until the breading has got a nice golden brown color.

Depending on your taste, you can sprinkle the potatoes with a few fresh herbs, salt & pepper.

Then it's just a matter of arranging all the components and you can enjoy the whole thing. The night in the refrigerator and the strong work with that food processor should have made sure that your seitan got a really nice consistency.

Guten Appetit!

PS .: The schnitzel is also ideal for delicious schnitzel rolls.

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