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An Aussie classic with a drool-worthy upgrade. Chicken-style schnitzels crumbed to perfection, pizza sauce, sprinkle of cheese, and a generous side of chippies. Salad for decoration perhaps?

You will need

Serves 4

  • 10 large TVP slices (or swap in your choice of uncrumbed vegan chicken fillets)
  • 175g dairy-free cheese, grated
  • Salt and pepper, to season
  • 1/4 cup cornflour
  • Neutral oil (canola, vegetable) for shallow-frying
  • Pizza sauce, for topping (from a jar, or see tip below for an easy recipe)
  • Lemon wedges, to serve
  • French fries, to serve
  • Salad, to serve

Schnitzel stock

  • 1/2 cup vegan chicken-style stock
  • 1 tablespoon mushroom seasoning
  • 1 tablespoon nutritional yeast

Schnitzel crumb

  • 1 cup breadcrumbs
  • 2 tablespoons nutritional yeast
  • Pinch black pepper
  • 2 teaspoons onion powder
  • 1 1/2 teaspoon garlic powder
  • 1 tablespoons finely chopped parsley
  • 1 teaspoon salt

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Directions

25 mins to prep

10 mins to bake

Step 1

Whisk the stock ingredients together with 1 1⁄2 cups of water in a mixing jug. Place the TVP in a small saucepan, pour in the stock and bring to the boil while covered. Keep submerged in the boiling liquid for 10-15 minutes, using a fork to stab and press out any bubbles if the TVP is too thick to fully hydrate.

Make sure the slices are fully softened and squeeze out excess liquid before proceeding with the recipe, they might need a little longer. Set aside the stock.

Step 2

Combine the schnitzel crumb ingredients in a large shallow bowl, then place the cornflour in another bowl and season with salt and pepper.

Step 3

Coat each schnitzel in the seasoned cornflour and place on a plate. Whisk the remaining cornflour into the stock. Dip the schnitzel pieces into the stock, then coat in the crumb mixture, using your hands to firmly press in the crumbs until they hold and create a consistent coating. Double dip by gently lowering the schnitzels back into the stock and covering with a second coating of crumbs.

Step 4

Heat the oil in a large frying pan over medium heat. Fry the schnitzels in batches for 3-4 minutes until golden and crisp, then drain on a paper towel.

Step 5

Preheat the oven to 200°C. Line a baking tray with baking paper. Place the schnitzels on the prepared tray.

Step 6

Spread the pizza sauce over each schnitzel and top with the cheese. Bake for 10 minutes, then serve hot on a bed of freshly cooked fries with a simple side salad.

Variation

For Hawaiian-style parma: Spread the pizza sauce over each schnitzel. Fold vegan ham slices in half and lay over the schnitzel, then top with a pineapple ring. Finish with the cheese, then bake for 10 minutes. Serve hot on a bed of freshly cooked sweet potato fries with a simple side salad.

For Mexican-style parma: Spread salsa over each schnitzel instead, top with jalapenos, then vegan cheese. Bake for 10 minutes. While baking, combine avocado, tomato, black beans and coriander in a bowl. Divide the parmas among plates and top with the avocado and bean salad. Serve with a handful of corn chips and lime wedges for squeezing on top.

Hot tip!

To make my pizza sauce, blend 200g tinned tomatoes, 45g tomato paste, 2 small garlic cloves, 1/2 teaspoon each of fennel seeds, dried thyme, dried oregano and celery salt, and 1/4 teaspoon each of onion powder, dried basil, sugar and black pepper. I use approximately 1/4 of a batch of this pizza sauce recipe for the pub parmas.

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