- Level: Intermediate
- Total: 45 min (includes pressing time)
- Active: 35 min
- Yield: 2 servings (as a main course); 4 servings (as an appetizer); 1/2 cup Sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1754
- Total Fat
- 146 g
- Saturated Fat
- 20 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 41 g
- Cholesterol
- 315 mg
- Sodium
- 1361 mg
Traditionally, schnitzel is a thin slice of meat that’s been pounded with a meat mallet to tenderize it, then breaded and fried. Austrian (Weiner) schnitzel is made with veal by law in Austria and Germany and German schnitzel is made with pork or turkey. Schnitzel is popular in many other countries, like Israel, where it is usually made with chicken. Molly’s tofu version of schnitzel is good even for non-tofu eaters. Consider it your gateway version into the world of tofu.
- Level: Intermediate
- Total: 45 min (includes pressing time)
- Active: 35 min
- Yield: 2 servings (as a main course); 4 servings (as an appetizer); 1/2 cup Sauce
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1754
- Total Fat
- 146 g
- Saturated Fat
- 20 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 41 g
- Cholesterol
- 315 mg
- Sodium
- 1361 mg
Ingredients
Tofu:
Sauce:
Directions
- To prepare the tofu: Pat the tofu dry, then fully wrap in a thick, clean towel. Place the towel-wrapped tofu on a plate or baking pan. Top with a second plate or pan and weigh it down with heavy cans or books. Set aside and allow to drain of excess moisture for at least 15 minutes.
- Meanwhile, make the sauce.
- To make the sauce: In a small mixing bowl, whisk together the mayonnaise, chives, mustard, garlic powder, cayenne and lemon zest and juice. Season to taste with salt and pepper. Place in the refrigerator until ready to serve.
- To prepare the tofu: Remove the weights, unwrap the tofu and cut it crosswise into 8 to 10 slices that are just over 1/4 inch thick.
- For the dredging: In a medium shallow mixing bowl, whisk together the eggs and cornstarch into a thick slurry until smooth. In a separate medium, shallow bowl, whisk together the panko, plain breadcrumbs, Parmesan cheese, parsley, garlic powder, onion powder, smoked paprika, salt, cayenne and lemon zest.
- In a large cast-iron pan over medium-high heat, add 1/2 inch of neutral oil.
- Place each slice of tofu into the egg-cornstarch mixture, flipping to ensure each piece is fully coated. Allow the excess to drip off before placing in the seasoned breadcrumb mixture. Pat the tofu into the breadcrumbs, ensuring each slice is completely covered in breadcrumbs. (Add a flake or two of breadcrumbs into the hot oil to test. If it sizzles, it’s ready.) Carefully place the breaded tofu, in batches, into the hot oil to fry for 2 to 3 minutes per side until golden brown and crispy. Remove to a wire rack to cool and drain of excess oil. Season with flaky salt.
- Transfer the tofu to a serving platter. Serve with lemon wedges and the dipping sauce on the side. Serve immediately.
- Refrigerate leftovers in an airtight container for up to 4 days.
