Vegan Schnitzel

Prepare the “chicken” seitan - In a medium mixing bowl whisk together the tofu, ¼ cup broth and Worcestershire sauce until well combined and the tofu is in small pieces.
In a separate bowl whisk together the remaining seitan ingredients.
Gently fold the wet ingredients with the dry ingredients to form a dough.
Using your hands, bring the dough together into a ball. Do not overwork the dough otherwise it will result in chewy “chicken” patties.
Cut the dough into 4 even pieces and shape into patties.
Preheat the oven 350 degrees F / 176 C.
Place the patties in a large baking dish and cover with 2 cups of vegan chicken stock. Cover and cook for 1 hour, turning the patties at the 30 minute mark, cover and continue cooking.
Once cooked, remove from the broth and allow the patties to cool completely.
Set up the breading station by mixing the flour, salt and pepper in a bowl.
In a separate bowl whisk together the flax eggs and milk.
In another container add the panko crumbs.
Start by coating the patties in the flour mixture, then dip into the milk mixture and finally into the panko crumbs, ensuring the patties are completely coated in crumbs.
Heat a skillet with oil to shallow fry the schnitzels. When hot add the schnitzels and cook for 3-4 minutes on either side until crumbs are lightly golden.
Remove and drain on kitchen paper towel.
Serve with your favorite sides.