SEITAN PICCATA

SEITAN PICCATA image

Yield 6 servings

Number Of Ingredients 15

6 seitan cutlets, rinsed and drained
Whole-wheat flour for dredging
4 Tbs. olive oil, divided
1/4 cup chopped shallots
1/4 cup chopped yellow onion
2 Tbs. drained capers
1/2 tsp. minced garlic
1/2 cup dry white wine
2 Tbs. fresh lemon juice
1/2 cup low-sodium vegetable broth
1/2 cup chopped fresh parsley
2 Tbs. nonhydrogenated vegan margarine
1/2 tsp. salt
1/4 tsp. ground black pepper
Large caper berries or lemon slices, for garnish, optional

Steps:

1. Dredge seitan cutlets in flour, shaking off excess. Heat 2 Tbs. olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate. Add remaining 2 Tbs. olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more. Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.