This Recipe is makes about 6-8 small cutlets
You will need a 18 oz box of water-packed chicken-style seitan, with the water drained.
For the marinade you will need
2 tbsp tamari
1 tbsp maple syrup
1 tsp apple cider vinegar
1 tsp lemon juice
1 tsp baking powder
1 tbsp Ener-G egg replacer powder
1 tbsp lemon juice or apple cider vinegar
For the dry mixes, in two separate bowls, you will need
1st bowl (spices)
1 tbsp parsley
2 tsp garlic granules
2 tbsp nutritional yeast
1 tsp paprika
2 tbsp flour
1/4 tsp pepper
2nd bowl
1/2 cup panko bread crumbs
1/4 cup safflower oil for "frying"
To make:
1. Prep your 3 bowls (one for spices, one for panko crumbs, and one for all the liquids) The Ener-G egg replaces acts as a "fluffer" and will be activated by the liquid in the bowl (tamari, etc).
2. Drain your seitan and set aside
3. Set a non-stick skillet to high heat and add the safflower oil. Start with just enough oil to coat the pan.
4. Now start the process of crusting your seitan: dunk in the liquid bowl, then spices, then submerge in panko until covered. You want a good think coat on the seitan
5.Place the breaded seitan in the pan and continue crusting pieces until the pan is full. Flip each piece quickly. Each piece of seitan only needs 1-2 minus on each side to cool in the oil. Since the seitan is actually already "cooked" you don't need to worry about under-frying it as you would with meat.
6.When pieces are browned on both sides, pale on a paper towel and allow to cool for a few minutes before serving. Slice and serve or serve as is!
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