Seitan Piccata
- Total Time
- About 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 6seitan cutlets (about 1½ pounds; see recipe below)
- Whole-wheat flour, for dredging
- 6tablespoons extra-virgin olive oil
- ¼cup minced shallots
- ¼cup finely sliced leek, white and pale green parts
- 1teaspoon sea salt
- ½teaspoon freshly ground pepper
- 1tablespoon unbleached all-purpose flour
- ¾cup white wine
- ¼cup capers, drained
- 2cups vegetable stock or water
- 1bay leaf
- 1tablespoon minced fresh flat-leaf parsley, plus ¼ cup chopped fresh flat-leaf parsley for garnish (optional)
- 1teaspoon minced fresh thyme leaves
- ⅛teaspoon ground turmeric
- ¼cup freshly squeezed lemon juice
- Caper berries, for garnish
- 1lemon, thinly sliced, for garnish (optional)
- 7cups unbleached bread flour
- 3cups whole-wheat bread flour
- 4½cups water
- 1½teaspoons sea salt
- 8cups vegetable stock or water
- ¼cup tamari
- 1piece of kombu
- 1piece of wakame
Garnish
Seitan Cutlets
Nutritional analysis per serving (7 servings)
897 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 154 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 29 grams protein; 1476 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dredge the cutlets in the whole wheat flour, shaking off any excess.
- Step 2
Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Add the cutlets and cook until crisp and golden brown, 1 to 2 minutes per side. Place the cutlets on individual plates or a platter.
- Step 3
Heat the remaining 4 tablespoons of olive oil in another sauté pan over medium heat. Add the shallots, leek, salt and pepper and sauté until soft and translucent, 5 to 7 minutes.
- Step 4
Add the all-purpose flour and cook for 2 minutes, stirring constantly, to make a roux. Add the wine to deglaze the pan and stir well to incorporate the flour.
- Step 5
Add the capers, stock, bay leaf, minced parsley, thyme, turmeric and lemon juice and cook over medium heat until the sauce becomes slightly glossy, about 10 minutes.
- Step 6
Spoon the sauce onto serving plates, and place the cutlets atop the sauce. Garnish with the caper berries and the optional chopped parsley and lemon slices. Serve at once.
For the Seitan Cutlets
- Step 7
Put the flours in a bowl. Mix the water and salt together and add to the flour. Stir until the mixture forms a ball of dough. When you have a nice ball, cover with water and let stand for 1 hour.
- Step 8
Pour off the water and rinse the dough under cold running water until the water is almost clear. Divide the dough into 2 balls.
- Step 9
Put the stock in a large soup pot and bring to a boil. Add the tamari, kombu and wakame and decrease the heat. Add the balls of dough and simmer, uncovered, for 2 hours, until they are firm and slice easily.
- Step 10
Drain the stock from the pot, reserving the stock if not using the seitan right away. Transfer the seitan to a bowl, add enough cold water to cover, and let sit for about 10 minutes.
- Step 11
Drain and slice the seitan into ½-inch-thick cutlets.
- Step 12
If not using the seitan at this point, store it (sliced or unsliced) in 4 cups of the reserved stock, covered, in the refrigerator for up to 1 month. Alternatively, the cutlets can be frozen (without the stock) for up to 3 months.
Private Notes
Comments
Why not just buy vital wheat gluten flour and mix with water and seasonings to make the seitan? It is bizarrely old-fashioned and unnecessarily tedious to make seitan from flour.
Making your own is worthwhile but a lot of work. The blithe direction to rinse under cold running water until almost clear involves 20 minutes at least. I can't justify that much water. Knead out the starch in a pan of water and use the starchy water to wet down compost.
Because some people live in places where it's really hard to find vital wheat gluten. Here in Brazil I'd have to order it online and wait 10 days, and it's very expensive.
I would make this again, omitting the turmeric and thyme from the piccata sauce.
I would make this again, omitting the turmeric and thyme from the piccata sauce. I used store-bought seitan.
I heard that washed out seitan is much less tough and rubbery. I have done that job and it was rough. But also I did not let the flour rest in the water beforehand. Might make a big difference.