We got this recipe from Manhattan’s organic and vegetarian restaurant Candle 79.
- Yield: 2 to 3 servings
- Difficulty: Easy
- Total: 15 mins
- 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
- Dredge seitan cutlets in whole-wheat flour, shaking off any excess.
- In a sauté pan, heat 2 tablespoons of the olive oil over high heat. When oil is hot, sauté cutlets until crisp and golden brown, about 30 seconds per side. Place each cutlet on an individual plate or arrange them all on a platter.
- Add remaining 2 tablespoons olive oil to the sauté pan and return to high heat. Add shallots, onion, garlic, and capers, and sauté, stirring frequently, until softened, 1 to 2 minutes. Whisk in wine and lemon juice and cook 3 to 5 minutes more.
- Add broth and bring to a boil. Reduce the heat to medium and simmer for about 1 minute to combine flavors. Whisk in soy spread, parsley, salt, and pepper. Pour over seitan cutlets and serve at once.
Beverage pairing: The lemon-caper-butter sauce here begs for a vibrant and nonoaked white. The northern wine-growing region of Spain known as Penedès makes some great ones, like the 2005 Raventos i Blanc Parfum de Vi Blanc.