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It’s no coincidence that more and more high-end vegetarian restaurants feature “cutlets”a term usually used to describe a slice of meat with a savory sauceon their menus. “Protein cutlets afford chefs an opportunity to reassure omnivorous guests by serving a traditional plate in a nontraditional way,” explains Francesca MacAaron, manager at Candle 79 restaurant in New York. “A cutlet, seasonal vegetables, and a healthful starch let you arrange a plate in architectural layers.”
Restaurant-worthiness aside, the following recipes for seitan, tempeh, and tofu cutlets are ideal make-at-home options because they don’t take much time to prepare (the sauce does all the seasoning work) and can be made in batches for two or four people or doubled or tripled for a crowd.