For those vegetarians that really miss their chicken schnitzel, I reckon this recipe might just resolve that problem for you.  I’ve seen many varieties but this seems to take on the same consistency as well as the beautiful breaded crumb outer layer.

Now if only we get some pubs to put it on their menu as an alternative to Schnitzel and beer special!

Makes:

• 4 schnitzels

Ingredients:

• 3 tbs gluten flour
• 1 tbs chicken salt flavour
• 1 tbs nutritional yeast
• 1 tbs soy sauce
• 1 tsp dill seeds
• 20 grams oats
• 1 tsp mustard
• 2 tbs rice flour
• 1/2 cup water

Breadcrumb mixture

• 3 tbs breadcrumbs
• 1 tsp parmesan
• cracked pepper

Instructions:

1. Preheat the oven to 180 degrees C or 360 degrees F.
2. Mix all the dry ingredients in a jug.
3. Place the wet ingredients in and stir until it starts to form a dry dough.
4. Leave for five minutes, so the dough settles.
5. Once it has settled, split the dough into four balls and flatten out to a schnitzel shape.
6. In a clean bowl, mix the parmesan, pepper and breadcrumbs togehter.
7. Pat the schnitzel in the mixture each side and sit aside.
8. Repeat for a double layer.
9. On a oiled tray, place in the oven for 5-10 minutes each side or until golden brown.
10. Serve straight from the oven.