Seitan Piccata

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Piccata is a classic Italian dish seasoned with lemon juice, capers, and lots of chopped parsley. If you can’t find seitan cutlets, use strips instead and serve over rice for a pretty presentation. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entrée at Candle 79 in New York City.

  • SERVINGServings

Ingredients

  • 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

Preparation

1. Dredge seitan cutlets in flour, shaking off excess.

2. Heat 2 Tbs. olive oil in skillet over high heat. Sauté 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 sauté 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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 285
  • Carbohydrate Content: 11 g
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 32 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 274 mg
  • Sugar Content: 1 g