Vegan Schnitzel with Fresh Lettuce and Tomato Salad

1In a large mixing bowl, combine vital wheat gluten (2 cups), nutritional yeast (1 cup), garlic powder (1 tablespoon), onion powder (1 tablespoon), smoked paprika (1 tablespoon), salt (1 teaspoon), and black pepper (1 teaspoon).

2Add vegetable broth (1½ cups), soy sauce (¼ cup), and olive oil (¼ cup) to the dry ingredients. Mix well to form a dough.

3Divide the dough into equal-sized portions and flatten each portion to form schnitzel shapes.

4In a separate bowl, mix breadcrumbs (2 cups) with Italian seasoning (2 tablespoons).

5Coat each schnitzel piece with the breadcrumb mixture, ensuring they are fully covered.

6Heat a skillet over medium heat and add a drizzle of olive oil (¼ cup). Cook the schnitzels for 3-4 minutes on each side until golden brown and crispy.

7Slice the lettuce (1 head) and tomatoes (2) for the salad, and arrange them on a plate as a side to the schnitzels.

8Serve the vegan schnitzels hot with the fresh lettuce (1 head) and tomato salad on the side.