Following on from the Vegetarian Weiner Schnitzel a couple of weeks ago, this recipe uses the same ingredients but a little add-on from it.

I think it definitely earns it’s own recipe because it’s such a mouth-watering treat! Placing a piece of rich swiss cheese (or in this case, Vegetarian Edam cheese) and some Vegetarian ham or bacon in the middle, provides a special meal for your guests at your dinner party or just for a night by yourself at home after a loooonnnngggg week as a treat!

Serves:

• 3 serves

Ingredients:

Gluten

• 1/2 cup gluten flour
• 1/2 cup water

Broth

• 2 cups water
• 1/4 cup nutritional yeast
• 1 tsp onion flakes
• 1 tsp sage
• 1/4 tsp thyme
• 1/2 tsp white pepper
• 1 tsp vegemite

Breaded component

• self-raising flour
• 2-3 tsp egg replacer with 5-7 tsp water mixed together
• breadcrumbs

Filling

• Vegetarian Edam Cheese - 1-2 thin slices per schnitzel
• Vegetarian Ham or Bacon - 1 slice per schnitzel

Instructions:

1. Mix the flour and water together in a bowl and set aside for five minutes.
2. Meanwhile place all the stock in the pot waiting for boiling point.
3. Split the gluten flour into six thin steaks (these need to be thinner than the weiner schnitzels) and flatten each seperately.
4. Place each piece into the pot, and place on a medium heat.
5. Cook for twenty minutes and turn the steaks over.
6. Cook for another twenty minutes. At this stage, most of the stock would be reduced to a gravy (and you can either use it or throw it!).
7. Let the steaks cool a little, but don’t drain them.
8. Place the once steak on a flat surface.
9. Place a one to two pieces of cheese on top with a piece of bacon/ham. (You may want to place another couple of pieces of cheese on top, sandwiching the bacon for a more cheesy feel),
10. Add another thin steak on top.
11. Place the flour, egg replacer mixed with water and breadcrumbs in seperate bowls.
12. Carefully grab the steaks and dump in the flour, coating it well, then dunk it in the egg replacer mixture.
13. Coat both sides with the breadcrumbs.
14. Pan fry each side (being careful turning over) until golden brown before serving hot!