Crispy Vegan Schnitzel with Soy Curls and Panko
Equipment
- Large bowl For soaking the soy curls.
- Three shallow bowls or plates For the breading station (flour, wet mix, and panko).
- Frying pan or cast-iron skillet A wide pan ensures even frying. If you're avoiding oil, you can also use an air fryer or bake them.
- Tongs or a spatula For flipping the schnitzels.
- Paper towels To drain excess oil after frying.
- Baking sheet with wire rack (optional) Keeps the schnitzel crisp while you're frying in batches.
Ingredients
For the Soy Curls
- 2 cups soy curls dry
- 3 cups vegetable broth for soaking
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Breading Station
- 1 cup all-purpose flour
- 1 cup unsweetened non-dairy milk like soy or almond
- 1 tablespoon ground flaxseed for binding
- 2 cups panko breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- 1/2 cup neutral oil like canola or avocado oil
Optional (for serving)
- Lemon wedges
- Fresh parsley
- Your favorite schnitzel sauce vegan mushroom gravy, mustard aioli, or a lemon-garlic tahini drizzle work beautifully
Instructions
Rehydrate and Marinate the Soy Curls
- Start by soaking your soy curls in warm vegetable broth for 10–15 minutes until soft and plump. Drain and gently press out excess moisture using a clean towel. Toss the curls with soy sauce, garlic powder, and smoked paprika. This helps infuse a savory, meaty flavor into the curls.
Shape the Schnitzels
- Divide the soy curls into four equal portions. Using your hands or a food processor, pulse or mash the curls slightly so they stick together. Form them into oval, patty-like schnitzel shapes. Don’t worry about perfect edges—rustic works.
Set Up the Breading Station
- In one shallow bowl, place the flour. In a second bowl, whisk together the non-dairy milk and flaxseed—let sit for 5 minutes to thicken. In the third bowl, combine panko breadcrumbs, oregano, salt, and pepper.
Bread the Schnitzels
- Dredge each schnitzel in flour, then dip into the flaxseed milk mixture, and finally coat thoroughly in the panko mix. Press the crumbs in to make sure they stick well.
Fry to Golden Perfection
- Heat oil in a frying pan over medium heat. Fry each schnitzel for about 3–4 minutes per side or until deeply golden and crispy. Place on paper towels or a wire rack to drain.
Serve and Garnish
- Serve hot with lemon wedges and chopped parsley. Add a drizzle of your chosen schnitzel sauce and you're ready to impress.