Seitan Piccata
¼ cup plain unsweetened vegan milk
2 tablespoons arrowroot or cornstarch
¾ cup (110g) bread crumbs
1 teaspoon (4g) garlic powder
1 teaspoon (0.7g) dried basil
1 teaspoon (0.7g) dried oregano
12 (¼ -inch, or 6mm, thick) slices of seitan
2-3 Tablespoons (30-45 ml) vegan butter
1 cup (240 ml) vegetable broth
¼ cup (60 ml) fresh lemon juice
1 Tablespoon (15 ml) vegan butter
Salt and fresh ground black pepper, to taste
1. Combine the milk and arrowroot in a shallow pan. Combine the bread crumbs, garlic powder, basil and oregano in a shallow pan. Dredge the seitan slices first in the milk mixture and then in the bread crumb mixture.
2. Melt the butter in a large skillet over medium heat. Cook the breaded seitan slices until golden brown, about 2 minutes. Turn the seitan slices and cook the other side. Add more butter to the pan as needed. Remove seitan slices and set aside.
3. Add the broth, lemon juice and the last tablespoon of butter to the skillet. Cook and stir the broth until it is reduced by half, about 3 minutes. Taste and adjust the seasoning with salt and fresh ground pepper.
4. Return the seitan to the skillet. Cook for one minute to reheat the seitan. Serve immediately with the pan sauce.
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