Candle 79'S Seitan Piccata - cooking recipe

Ingredients

6 cutlets seitan, rinsed and drained
whole wheat flour (for dredging)
2 -4 tablespoons olive oil, divided
1/4 cup chopped shallot
1/4 cup chopped yellow onion
2 tablespoons drained capers
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup low sodium vegetable broth
1/2 cup chopped fresh parsley
1 -2 tablespoon vegan margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
caper berries (optional) or lemon slice, for garnish (optional)

Preparation

Dredge seitan cutlets in flour, shaking off excess.
Heat 1 to 2 tablespoons 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.
Add remaining 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.
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.