Vegan schnitzel

For a chilled schnitzel, shallow-fry it in a thin layer of hot oil over medium heat for about 3–4 minutes per side, until golden and piping hot in the centre. Drain briefly on a wire rack rather than kitchen paper, which can trap steam underneath.

Yes. Bake it on a preheated tray at 200 °C for about 15–20 minutes, turning halfway; in an air fryer, try 180 °C for 10–14 minutes, turning once. If it is frozen, allow extra time and make sure the centre is piping hot.

Serve it with lemon wedges, potato salad or chips and a crisp green salad. It also works well sliced into a sandwich with mustard, pickles and crunchy lettuce.

A thick slice of breaded aubergine or celeriac makes a good homemade substitute: salt the aubergine briefly and pat it dry, or parboil celeriac until just tender, then coat in flour, plant milk and breadcrumbs and fry until golden.

Keep uncooked schnitzel covered in the fridge and use it within the time stated on its packaging. Freeze portions you will not use; reheat cooked schnitzel in the oven or air fryer rather than the microwave to bring back some crispness.

Many versions use soya, wheat protein such as seitan, or a mixture, but some are based on peas or vegetables. The main ingredients differ, so check the ingredient list if you need to avoid a particular allergen.

Yes: vegan schnitzel has 5.8 g of fibre per 100 g, compared with 0.8 g in Wiener schnitzel and 1.7 g in chicken schnitzel. Its protein is 16 g per 100 g.