Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of white cabbage and 1 medium red onion very thinly, then grate 1 large green apple into a large bowl.

2. 2

   Whisk together 60 ml of apple cider vinegar, 15 grams of granulated sugar, 5 grams of caraway seeds, a pinch of salt, and a pinch of black pepper to create the dressing for the cabbage salad.

3. 3

   Pour the dressing over the thinly sliced cabbage, red onion, and grated apple, then thoroughly massage the mixture for 2-3 minutes until the cabbage begins to soften.

4. 4

   Prepare the breading station by placing 100 grams of all-purpose flour on one plate, 150 ml of unsweetened plant-based milk in a shallow bowl, and 150 grams of panko breadcrumbs seasoned with 2 grams of salt and 1 gram of black pepper on another plate.

5. 5

   Dredge each of the 400 grams of seitan cutlets first in the flour, then dip into the plant-based milk, and finally coat entirely with the seasoned panko breadcrumbs, pressing gently to adhere.

6. 6

   Heat 300 ml of rapeseed oil in a large frying pan over medium-high heat until shimmering, then carefully flash-fry each seitan schnitzel for 2-3 minutes per side until golden brown and crispy.

7. 7

   Remove the cooked seitan schnitzels from the pan and drain on paper towels to remove excess oil.

8. 8

   Garnish the "Blitz-Seitan-Schnitzel" with finely chopped 15 grams of fresh parsley and serve immediately alongside the "Apfel-Kraut-Salat."