Savory Seitan Cutlets with Lemon-Caper Sauce
Get ready to indulge in a culinary masterpiece from Manhattan’s renowned organic and vegetarian restaurant, Candle 79. This mouthwatering dish is surprisingly easy to prepare and can be served in just 15 minutes.
Gather Your Ingredients
To create this gastronomic delight, you’ll need the following:
- 6 seitan cutlets
- Whole-wheat flour for dredging
- 4 tablespoons olive oil
- 1/4 cup chopped shallots
- 1/4 cup chopped yellow onion
- 1/2 teaspoon minced garlic
- 2 tablespoons drained capers
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons soy buttery spread (soy margarine)
- 1/2 cup coarsely chopped fresh parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Prepare for Flavor
Start by dredging the seitan cutlets in whole-wheat flour, gently shaking off any excess. Next, heat 2 tablespoons of olive oil in a sauté pan over high heat. Once hot, sauté the cutlets until they’re crisp and golden brown, about 30 seconds per side. Place each cutlet on an individual plate or arrange them on a platter.
The Sauce Takes Center Stage
Add the remaining 2 tablespoons of olive oil to the sauté pan and return it to high heat. Then, add the chopped shallots, yellow onion, garlic, and capers. Sauté, stirring frequently, until the mixture is softened, about 1 to 2 minutes. Whisk in the white wine and lemon juice, cooking for an additional 3 to 5 minutes. Finally, add the vegetable broth and bring to a boil. Reduce the heat to medium and simmer for about 1 minute to combine the flavors.
The Finishing Touches
Whisk in the soy spread, parsley, sea salt, and pepper. Pour the sauce over the seitan cutlets and serve immediately.
Perfect Pairing
To elevate this dish, pair it with a vibrant and unoaked white wine from Spain’s Penedès region, such as the 2005 Raventos i Blanc Parfum de Vi Blanc. The citrus notes in the wine will beautifully complement the bright, zesty flavors of the lemon-caper sauce.
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