Seitan Chicken Cutlets (vegan)

by Tamara Harden January. 25, 2008 2912 views

I took some of these (cold) to my family reunion last year, and I made everyone take a bite. Everyone was surprised at how good this was, and how much like chicken it really tasted.

Here is the basic seitan recipe: []

Then, when these were slightly cooled, I rolled them in flour, then into unsweetened soymilk, then back into flour (I used a mixture of whole wheat and ground oats). Fry until crispy on both sides.

For the gravy, after removing the cutlets, add chopped onion to the skillet and cook until onion is very soft. Add margarine, flour, and slowly add soymilk until it becomes the consistancy that you want. Serve gravy over potatoes, rice, and cutlets.

You can chop up these pieces, use in salads, stirfry, anywhere you'd use chicken.

Ummmm, comfort food!!

Here is the seitan I made, as it was simmering in the pot of broth.

This is what it looks like, freshly cooked. Not a pretty food.

After rolling in soymilk and flour, you just fry it like you would chicken.

Be sure and save all these crispies to make your gravy.

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Autumn 13 years, 2 months ago

Yeah, it never looks good unbreaded. lol But fried up it looks great. I am going to make some of this tonight and seal-a-meal the cutlets. Of course, I'll taste a little bit of it first, though.

13 years, 2 months ago Edited