Crispy Seitan Cutlets with Lemon Caper Sauce

Make the Dough

1. Mix the dry ingredients: In a large bowl, whisk together vital wheat gluten, nutritional yeast (if using), garlic powder, onion powder, smoked paprika, black pepper, and fennel (if using).

2. Mix the wet ingredients: In a measuring cup or small bowl, stir together vegetable broth, soy sauce, olive oil, and Dijon.

3. Combine: Pour wet into dry and stir with a fork until a shaggy dough forms. If you see dry patches, keep folding and pressing until it comes together.

4. Hydration check (quick save): Vital wheat gluten brands vary. If the dough feels dry or crumbly, add broth 1 tablespoon at a time until it holds together. If it feels sticky and wet, sprinkle in vital wheat gluten 1 tablespoon at a time until it is workable.

5. Knead briefly: Knead in the bowl or on the counter for 2 to 3 minutes. The dough should feel elastic and a little springy, not crumbly. Over-kneading can make it tough, so stop when it looks uniform.

Simmer and Set

1. Prep simmering broth: In a medium pot, add broth or water, soy sauce, smashed garlic, and bay leaf. Bring to a gentle simmer. You want small bubbles, not a rolling boil.

2. Shape: Flatten the seitan dough into a rectangle about 1 inch thick. Cut into 4 pieces and gently stretch each into a cutlet shape. They will expand as they cook.

3. Simmer: Add cutlets to the pot and make sure they are mostly submerged. Add a splash more broth or water if needed. Cover with a lid and keep at a gentle simmer for 25 minutes, flipping once halfway.

4. Doneness cue: They should look slightly puffed, feel firmer to the touch, and hold their shape when lifted with tongs.

5. Cool briefly: Remove cutlets and let them cool for 10 minutes. This helps them firm up so they dredge and fry nicely.

Pan-Fry Until Crispy

1. Make the dredge: In a shallow bowl, mix flour, salt, and paprika.

2. Coat: Pat cutlets dry with a paper towel. Dredge lightly in the flour mix, shaking off excess. This is a thin coat, not a thick breading.

3. Fry: Heat a large skillet over medium to medium-high. Add 2 tablespoons oil to start. Fry cutlets for 3 to 4 minutes per side until deeply golden and crisp at the edges. Add a little more oil if the pan looks dry.

4. Drain: Transfer to a wire rack or paper towels while you make the sauce.

Lemon Caper Sauce

1. Start the base: Carefully pour off excess oil. Leave about 1 tablespoon drippings or oil in the skillet with the browned bits. Add butter over medium heat. If the pan looks dry, add the olive oil too.

2. Garlic: Add minced garlic and cook for 30 seconds until fragrant.

3. Thicken: Sprinkle in 1 tablespoon flour and stir for 30 to 60 seconds. It should look like a quick paste.

4. Whisk in broth: Slowly pour in vegetable broth while whisking to avoid lumps. Simmer 2 minutes until lightly thickened.

5. Finish bright: Stir in capers, lemon juice, and zest. Taste and adjust with more lemon, pepper, or a splash of broth if you want it looser. Capers and soy sauce bring plenty of salt, so taste before adding any extra.

6. Serve: Spoon sauce over cutlets and finish with parsley if you like.

Serving Ideas

My favorite move is cutlets over mashed potatoes or buttered noodles with a pile of arugula on the side. Also excellent tucked into a sandwich roll with shredded lettuce and extra sauce, because we are adults and we can make that choice.