+

Seitan Piccata

Ingredients (14)

  • 6 seitan cutlets
  • Whole-wheat flour for dredging
  • 4 tablespoons olive oil
  • 1/4 cup chopped shallots
  • 1/4 cup chopped yellow onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons drained capers
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 1/2 cup low-sodium vegetable broth
  • 2 tablespoons soy buttery spread (soy margarine)
  • 1/2 cup coarsely chopped fresh parsley
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
Try Amazon Fresh
Nutritional Information
  • Calories758
  • Fat44.32g
  • Saturated fat5.94g
  • Trans fat2.08g
  • Carbs23.38g
  • Fiber5.17g
  • Sugar8.93g
  • Protein61.28g
  • Cholesterol
  • Sodium1219.53mg
  • Nutritional Analysis per serving (2 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Seitan Piccata

We got this recipe from Manhattan’s organic and vegetarian restaurant Candle 79.

Instructions

  1. 1Dredge seitan cutlets in whole-wheat flour, shaking off any excess.
  2. 2In a sauté pan, heat 2 tablespoons of the olive oil over high heat. When oil is hot, sauté cutlets until crisp and golden brown, about 30 seconds per side. Place each cutlet on an individual plate or arrange them all on a platter.
  3. 3Add remaining 2 tablespoons olive oil to the sauté pan and return to high heat. Add shallots, onion, garlic, and capers, and sauté, stirring frequently, until softened, 1 to 2 minutes. Whisk in wine and lemon juice and cook 3 to 5 minutes more.
  4. 4Add broth and bring to a boil. Reduce the heat to medium and simmer for about 1 minute to combine flavors. Whisk in soy spread, parsley, salt, and pepper. Pour over seitan cutlets and serve at once.

Beverage pairing: The lemon-caper-butter sauce here begs for a vibrant and nonoaked white. The northern wine-growing region of Spain known as Penedès makes some great ones, like the 2005 Raventos i Blanc Parfum de Vi Blanc.

Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...