Seitan Piccata

• 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

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

cutlets, flour, olive oil, shallots, yellow onion, capers, garlic, white wine, lemon juice, vegetable broth, parsley, margarine, salt, ground black pepper, caper

Taken from www.epicurious.com/recipes/member/views/seitan-piccata-50056423 (may not work)