Seitan Piccata
Recipe from Vegetarian Times

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.

Seitan Piccata

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  • 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 
  • 1/4  teaspoon 
    ground black pepper
    Large caper berries or lemon slices, for garnish, optional
Dredge seitan cutlets in flour, shaking off excess.
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.
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.
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
Per Serving: cal. (kcal) 285, Fat, total (g) 13, sat. fat (g) 3, carb. (g) 11, fiber (g) 2, sugar (g) 1, pro. (g) 32, sodium (mg) 274, Percent Daily Values are based on a 2,000 calorie diet
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