Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 400 grams of tempeh into four equal 1 cm thick cutlets and lightly pound them between two pieces of parchment paper to a thickness of about 0.5 cm.

2. 2

   Season the tempeh cutlets thoroughly with 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of smoked paprika powder, and 1 teaspoon of garlic powder on both sides, then spread 2 tablespoons of German mustard evenly over each side.

3. 3

   Prepare a breading station with three shallow dishes: one containing 1 cup of all-purpose flour, another containing 0.5 cup of unsweetened plant-based milk, and the third containing 2 cups of breadcrumbs.

4. 4

   Dredge each seasoned tempeh cutlet first in the 1 cup of all-purpose flour, ensuring it is fully coated, then dip it into the 0.5 cup of plant-based milk, letting any excess drip off, and finally press it firmly into the 2 cups of breadcrumbs to achieve a thorough, even coating.

5. 5

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 175°C (350°F) using a kitchen thermometer, ensuring sufficient depth for frying.

6. 6

   Carefully deep-fry the breaded tempeh cutlets, two at a time, for 3 to 4 minutes per side, or until they are golden brown and deliciously crispy, then remove them and drain on a wire rack lined with paper towels.

7. 7

   Serve the Gebratener Tempeh "Schnitzel" immediately while hot, accompanied by fresh lemon wedges for squeezing.