Seitan Piccata

Vegetarian Times Issue: June 1, 2008 p.72 — Member Rating:

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 entrée at Candle 79 in New York City.

Ingredient List

Serves 6

• 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

Directions

1. Dredge seitan cutlets in flour, shaking off excess.
2. 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.
3. 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.
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.

Nutritional Information

Per SERVING: Calories: 285, Protein: 32g, Total fat: 13g, Saturated fat: 3g, Carbs: 11g, Cholesterol: mg, Sodium: 274mg, Fiber: 2g, Sugars: 1g

From: http://www.vegetariantimes.com/recipes/10634?utm_source=DFVegan&utm_medium=newsletter&utm_campaign=dfv132