30 minutes or fewer
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.
- 6 seitan cutlets, rinsed and drained
- Whole-wheat flour for dredging
- 4 Tbs. olive oil, divided
- ¼ cup chopped shallots
- ¼ cup chopped yellow onion
- 2 Tbs. drained capers
- ½ tsp. minced garlic
- ½ cup dry white wine
- 2 Tbs. fresh lemon juice
- ½ cup low-sodium vegetable broth
- ½ cup chopped fresh parsley
- 2 Tbs. nonhydrogenated vegan margarine
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Large caper berries or lemon slices, for garnish, optional
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.