Schnitzel [using chickpea brine]
Makes about 6 cutlets
½ cup dry fine bread crumbs
½ teaspoon paprika
Sea salt and fresh ground black pepper
¼ cup unbleached all-purpose flour
1 cup chickpea brine
2 tablespoons all-purpose flour
1 pound seitan loaf (Everyday Vegan Eats has a great one!), cut into ¼-inch slices and gently squeezed of excess moisture
Neutral oil for frying
Lemon slices
1. Combine the bread crumbs and paprika in a shallow pan (cake pans are awesome). Season with salt and black pepper. Add the ¼-cup flour to a separate shallow pan and season with salt and black pepper. Whip the chickpea brine into stiff peaks using a stand mixer, if possible. Gently fold in the 2 tablespoons flour.
2. Dredge each seitan slice first in the flour, then in the chickpea mixture and finally in the breadcrumbs. Set the cutlets in the freezer for 10 minutes to help the breading to adhere.
3. Heat ¼-inch oil in a large skillet over medium heat. Add 2 popcorn kernels. When the popcorn pops, the oil is at the correct temperature.
4. Cook the cutlets in the hot oil until golden brown, about 2 minutes per side. Do not crowd the skillet; cook the cutlets in batches. Drain the cutlets on paper towels.
5. Serve with lemon slices.
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