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CHOW: Recipes: Seitan Piccata

Seitan Piccata Recipe

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Seitan Piccata
Difficulty: Easy | Total Time: 15 mins | Active Time: | Makes: 2 to 3 servings

We got this recipe from Manhattan’s organic and vegetarian restaurant Candle 79.

INGREDIENTS
  • 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
INSTRUCTIONS
  1. Dredge seitan cutlets in whole-wheat flour, shaking off any excess.
  2. 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.
  3. 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.
  4. 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.

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POST A COMMENT |9 Comments

COMMENT

  • What's Piccata?

  • What should be added to the description of seitan is that it is very high in protein and has no fat. It's the perfect meat substitute for all but those who are gluten intolerant.

  • I can't wait to try this!

  • Thank you for the information....it helped understand the difference...thanks again

  • Melamine (contaminant) in the gluten sold for manufacturing pet food was causing kidney failure in some pets. The gluten itself was not the problem; unless you are severely allergic to wheat products, gluten is not going to give you trouble. Unless, of course, it's the contaminated Chinese crap that was in the killer pet food :-)

  • Wheat Gluten? Is this the same that is killing the dogs and cats? I am just trying to figure this out. Since I was listening to 1070 the other day and they said anything throw everthing away for the animals with this product in it...how about us??

  • sounds DIVINE!!!!

  • From wikipedia:

    Wheat gluten - also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten - is a foodstuff made from the gluten of wheat. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the gluten, which can then be cooked and processed in various ways.

    Wheat gluten, although not as well...+READ

    From wikipedia:

    Wheat gluten - also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten - is a foodstuff made from the gluten of wheat. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the gluten, which can then be cooked and processed in various ways.

    Wheat gluten, although not as well known, is an alternative to soy-based meat substitutes such as tofu; some types may taste even more like meat than tofu due to their chewy and/or stringy texture. It is often used in place of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines.

    Wheat gluten is most popular in China, where it was first developed, as well as in the cuisines of other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat, but who nonetheless enjoy eating meatless versions of meat dishes.

    Because it was first popularized in western nations during the second half of the 20th century through its promotion by proponents of the macrobiotic diet, seitan (the name by which it is known in macrobiotic circles) is also the name by which wheat gluten is best known in most English-speaking nations. In the West, prepared wheat gluten is generally available only in Asian markets and health food stores (although gluten flour is commonly available in supermarkets).

    Hail Seitan!-COLLAPSE

  • what is seitan?