Seitan Piccata Recipe

• 6 seitan cutlets
• Whole-wheat flour for dredging
• 4 tablespoons olive oil
• 1/4 cup chopped shallots
• 1/4 cup chopped yellow onion
• 1/2 teaspoon minced garlic
• 2 tablespoons drained capers
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/2 cup low-sodium vegetable broth
• 2 tablespoons soy buttery spread (soy margarine)
• 1/2 cup coarsely chopped fresh parsley
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper

1. Dredge seitan cutlets in whole-wheat flour, shaking off any excess.
2. In a saute pan, heat 2 tablespoons of the olive oil over high heat.
3. When oil is hot, saute cutlets until crisp and golden brown, about 30 seconds per side.
4. Place each cutlet on an individual plate or arrange them all on a platter.
5. Add remaining 2 tablespoons olive oil to the saute pan and return to high heat.
6. Add shallots, onion, garlic, and capers, and saute, stirring frequently, until softened, 1 to 2 minutes.
7. Whisk in wine and lemon juice and cook 3 to 5 minutes more.
8. Add broth and bring to a boil.
9. Reduce the heat to medium and simmer for about 1 minute to combine flavors.
10. Whisk in soy spread, parsley, salt, and pepper.
11. Pour over seitan cutlets and serve at once.

cutlets, flour, olive oil, shallots, yellow onion, garlic, capers, white wine, lemon juice, vegetable broth, soy buttery, fresh parsley, salt, freshly ground pepper

Taken from www.chowhound.com/recipes/seitan-piccata-10596 (may not work)