CRACKLING TOFU SCHNITZEL
We discovered this NYTimes Cooking recipe by accident while looking up schnitzel recipes, and it immediately made sense for summer cooking. If you've ever made a breaded cutlet, this is going to be super easy for you. And if not, it's time you joined in.
We've taken our own best culinary rules for breading in this one. Our schnitzel honours a jar of pickles and a thin slice of tofu, but unlike the TImes' version, ours gets treated more like a proper cutlet: pressed, dredged, coated in an egg mixture, and panko then fried until crisp and golden. Pickle juice and mustard are in there leading the way for that special, gentle tang. It is a great dish for vegetarians and carnivores alike: light enough for warm weather, crunchy enough to feel generous, and good with a salad, potatoes or tucked into a sandwich. And the schnitzel welcomes fruity white balsamic drizzles like Apricot or Peach, and Dill EVOO is a winner, too.
INGREDIENTS:
2-350g packages extra-firm tofu, sliced horizontally into 1/4–1/2 inch cutlets
1 jar dill pickles, using 1/2 cup pickle juice for coating and pickles for serving
2 eggs
2 tbsp Dijon mustard
1 cup flour
1 tsp salt
2 cups Panko bread crumbs
Fresh EVOO for frying
Apricot white balsamic and/or Dill EVOO for drizzling
DIRECTIONS:
For Vegan directions, see below.
Using a sharp knife, carefully slice each tofu block horizontally into 1/4–1/2 inch slices. There is no need to roll or pound the tofu. Drain the tofu and gently press out excess water with paper towel. Set aside.
Crack egg into a shallow dish. Add mustard and pickle juice and whisk until smooth. In a second shallow dish, combine flour and salt. In a third, add the Panko bread crumbs, crushing any large bits.
Working with one piece at a time, gently place the tofu slice in the flour and coat both sides. Move it to the pickle juice mixture, turning carefully to coat, then transfer it to the bread crumbs and coat both sides. Set aside and repeat with the remaining tofu.
In a large skillet, add enough fresh EVOO to reach about 1/2 inch depth. Heat over medium until shimmering but not smoking, about 325–350°F. Fry the tofu in batches for about 3 minutes per side, or until crisp and golden. Do not crowd the pan. Transfer to a paper towel-lined plate or rack to drain, and repeat with the remaining tofu.
Serve with sliced pickles from the jar and finish with a light drizzle of Apricot white balsamic, Dill EVOO, or both. Leftovers reheat well in a hot oven, toaster oven or air fryer.
NOTE: To make this vegan, omit the egg and whisk 1/2 cup non-dairy milk with the pickle juice and Dijon mustard. Dip in flour mixture first, then liquid, then back to flour, then back to liquid, then panko coating. Follow the remaining steps in the recipe.