Seitan Schnitzel/Chicken Scallopini

For when you want something really special as the "centerpiece" for a meal: cutlets of tender, chicken-ey seitan are coated in seasoned breadcrumbs and flour and fried until crisp and golden on the outside. It's hard to get much better than this.

I seasoned these with dried herbs (an Italian or Provençal herb mix will do nicely), some pepper, some paprika, and not much else apart from the basic seitan ingredients. This one uses besan (chickpea flour) to make the dough more tender, and some vegan butter to add extra flavour and melt-in-your-mouthiness. I like to boil the seitan rather than bake it because you want it to be very moist inside to contrast with the crunchiness of the fried crust.

They made for a bona-fide mini feast, with lemon wedges for garnish, rolls, greens and so on to complete the experience. However, there are many ways to eat these and all are delicious. You can top them in tomato sauce and broil them with cheese (dairy or not), make them into a sandwich, or make "chicken" katsu curry. With something that tastes this good, you really can't go wrong.

Seitan Schnitzel/Chicken Scallopini

Makes 12-14 pieces

For the Seitan:

1 1/2 - 1 3/4 C. Vital wheat gluten

1 1/2 C. Vegetable or vegan chicken-flavour broth

2 TBSP Olive oil

1-2 TBSP Vegan butter (optional- for softer texture and more flavour)

1/4 C. Besan/chickpea flour

1/3 C. Nutritional yeast flakes

1 Tsp. Onion powder

1/2 Tsp. Garlic powder

1 Tsp. Paprika

2 Tsp. Poultry seasoning

2 Tsp. Salt

1 Tsp. Dried marjoram 

1/2 Tsp. White pepper

1/2 Tsp. Black pepper

Whisk together 1 1/2 C. the gluten, besan, yeast, salt and spices. Separately, mix the oil, broth and butter. Pour the wet ingredients into the dry ones and knead until homogeneous and well-developed in texture: there should be thick strands that form when you try to pull the dough apart. Add more of the gluten if the dough is too soft. This will take about 10-20 minutes of kneading, in a machine on medium speed or up to 30 minutes by hand.

Divide the dough into 12-14 pieces- they will grow larger when you boil them. Try to flatten them with your hands- you can also use a rolling pin if they're tough. It's alright if they're a bit irregular in shape.

To Boil:

6-8 C. Vegetable or vegan chicken-flavour broth

Bring to a slow rolling boil and add the seitan, making sure each piece is covered. Simmer gently for 20-30 minutes. Drain on a rack to remove extra moisture before frying.

For the Breading and Frying:

3 Eggs worth of egg replacer: about 1/2 C. of liquid total
1 TBSP Mustard

1 C. Breadcrumbs

1/2 C. Flour

1 Tsp. Salt

1 Tsp. Paprika

2 Tsp. Poultry seasoning

1/2 - 1 TBSP Mixed dried herbs: e.g. a tsp. each rosemary, thyme, oregano, marjoram

Oil, to shallow fry

Mix egg replacer and mustard well. This will be your "batter" for wetting the seitan before coating it in the crust. 

Whisk together the dry ingredients minus the breadcrumbs. Dip each piece of seitan into the egg replacer, then into the breadcrumbs, then into the seasoned flour to coat the "naked" bits. 

Fry in the hot oil in a skillet or wok over medium-high until the outside is crispy and golden-brown. Drain off excess oil on paper towels.