Seitan Piccata
Piccata is a classic Italian dish seasoned with lemon juice, capers, and lots of chopped parsley. If you can't find seitan cutlets, use strips instead and serve over rice for a pretty presentation. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entree at Candle 79 in New York City.
Ingredients
-
6 seitan cutlets, rinsed and drained
-
Whole-wheat flour for dredging
-
4 tablespoons olive oil, divided
-
1/4 cup chopped shallots
-
1/4 cup chopped yellow onion
-
2 tablespoons drained capers
-
1/2 teaspoon minced garlic
-
1/2 cup dry white wine
-
2 tablespoons fresh lemon juice
-
1/2 cup low-sodium vegetable broth
-
1/2 cup chopped fresh parsley
-
2 tablespoons nonhydrogenated vegan margarine
-
1/2 teaspoon salt
-
1/4 teaspoon ground black pepper
-
Large caper berries or lemon slices, for garnish, optional
Directions
1.
Dredge seitan cutlets in flour, shaking off excess.
2.
Heat 2 tablespoons olive oil in skillet over high heat. Saute cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.
3.
Add remaining 2 tablespoons olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and saute 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
4.
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.
Nutrition information
Calories 285, Total Fat 13 g, Saturated Fat 3 g, Sodium 274 mg, Carbohydrate 11 g, Fiber 2 g, Protein 32 g, Sugars 1 g
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Hoisin-Tofu Lettuce Wraps
These Asian-style appetizers make great finger food. You also could serve these as a fresh side dish with grilled meat or chicken.
See Recipe