Ingredients Jump to Instructions ↓

  1. 6 seitan cutlets

  2. Flour for dredging

  3. 4 tablespoons olive oil

  4. 1/2 teaspoon minced garlic

  5. 2 tablespoons drained capers

  6. 1/2 cup dry white wine

  7. 2 tablespoons fresh lemon juice

  8. 1/2 cup low-sodium vegetable broth

  9. 2 tablespoons butter

  10. 1/2 cup coarsely chopped fresh parsley

  11. 1/2 teaspoon sea salt

  12. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Dredge seitan cutlets in whole-wheat flour, shaking off any excess.

  2. In 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. Add remaining 2 tablespoons of olive oil to the sauté pan and return to high heat. Add 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. Add broth and bring to a boil. Reduce the heat to medium and simmer for about 1 minute to combine flavors. Whisk in butter, parsley, salt, and pepper. Pour over seitan cutlets and serve at once.

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