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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.
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.
- Serving Size Serves 6
- Calories 285
- Carbohydrate Content 11 g
- Cholesterol Content 0 mg
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g