Directions: |
Directions:Preheat oven to 350F. Grease a baking sheet and set aside.
Combine Seitan ingredients in a medium-bowl. Using a large spoon, mix until combined. Once combined, knead with your hands for a minute to form an elastic dough.
Separate dough into 8 roughly-equal sized pieces. Flatten each piece of dough between your hands to form a cutlet shape. Place evenly on the baking sheet and bake in pre-heated oven for 15 minutes, flipping halfway through. Let cool slightly.
Add your batter ingredients in a medium-sized bowl and mix into a thick liquid. Fill a separate, shallower bowl, with Italian breadcrumbs.
In a large skillet, heat 1 cup vegetable oil on medium-high heat. Make sure the oil has heated up enough before adding cutlets. Be careful because hot oil can splash.
One at a time, dip a Seitan cutlet in the batter. Shake off excess batter. Then dip the cutlet into the breadcrumbs, coating each side evenly. Then, place the cutlet into the hot oil.
Brown each side evenly, carefully checking and flipping, about 3-5 minutes on each side -- but this really depends on how hot your oil is. Use your judgment. While one cutlet starts cooking, you can batter and breadcrumb the next cutlet and place it into the pan. Don't overcrowd the pan, we capped the pan at 4 cutlets.
When each cutlet is done, place it on a paper-towel lined plate to drain excess oil. Use in Seitan Cutlet recipe of your choosing 🙂
Simple Lemon Olive Oil Sauce (optional)
Add all ingredients to a medium-sized bowl and whisk until combined. Serve over pasta. |
This recipe for Vegan Chicken-Style Seitan Cutlets is from