Soya schnitzel with potato salad

That's why I'm all the more pleased that we have an opportunity to revive our childhood memories or to mould them directly with plants 😉

Crispy schnitzel with potato salad - yammi!!!

The vegan version: Soya Big Steaks

In the vegan kitchen, we use, among other things, the great so-called Soya Big Steak made from soya flour, which enables us to imitate the texture of "schnitzel meat", for example. Then all we need is the right spices and the schnitzel is ready.

And with an incredible 49g of protein per 100g, the Big Steaks are right up there in the league of protein suppliers!

You can find my matching recipe here Favourite potato salad 🙂

Soaking time: approx. 30 min

Ingredients for 2 schnitzels

• 2 Soya Big Steaks
• 20 ml soya milk
• 10 ml soya cream
• Egg substitute powder (e.g. Bobei) replaces 1 egg (alternatively some starch)
• 10 g flour
• 30 g breadcrumbs
• 50 ml frying oil
• Salt
• Pepper
• Paprika powder

Preparation 

Prepare the soya big steaks according to the instructions. Squeeze out the excess water and then season the soya cutlets with salt and pepper.

Flour the seasoned soya cutlets - i.e. dredge the soya cutlets in flour and then pat down thoroughly.

Place the egg substitute powder in a bowl and mix with the soya milk and soya cream until you have a thin marinade that resembles the consistency of a runny egg. Flavour the marinade with a little salt and paprika.

Now place the floured soya cutlets in the marinade, drain and then roll in the breadcrumbs.

Fry the escalopes in deep fat at a high temperature until golden brown.

It goes perfectly with a super tasty Potato salad.

Enjoy the flavour!

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