Seitan Piccata Recipe | Vegetarian Times Skip to main content

Seitan Piccata

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.

Ingredients: 

Ingredients: 

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6 seitan cutlets, rinsed and drained
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4 Tbs. olive oil, divided
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¼ cup chopped shallots
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¼ cup chopped yellow onion
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2 Tbs. drained capers
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½ tsp. minced garlic
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½ cup dry white wine
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2 Tbs. fresh lemon juice
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½ cup low-sodium vegetable broth
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½ cup chopped fresh parsley
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2 Tbs. nonhydrogenated vegan margarine
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½ tsp. salt
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¼ tsp. ground black pepper

Instructions: 

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: 

Calories: 
285
Protein: 
32 g
Total Fat: 
13 g
Saturated Fat: 
3 g
Carbohydrates: 
11 g
Cholesterol: 
0 mg
Sodium: 
274 mg
Fiber: 
2 g
Sugar: 
1 g
Yield: 
Serves 6

Comments on this Recipe

This is very good. It is fast and easy, which makes it a wonderful main dish for a small dinner party.

It's delicious over rice. And the sauce is so good, you'll wish you had more.

What is it served on? Looks good!

My friend and I made this over a rice with lemon, peas, and spinach. We also breaded the seitan... it was fantastic!

This is an awesome recipe!

Looks good, in the picture what is it served over?

Does anyone know how many ounces of seitan this is? Thanks!