Recipe by Haleth
This seitan is very lightly breaded and fried, so it tastes crispy and delicious without having too much fat. The herbs are key, and really add to the flavor. I used store-bought seitan and broke it into chunks, but you could make your own and cut it however you like. I think it would be excellent with cutlets.
Top Review by Jeri Roth Lande
These came out great - with a totally different texture than the usual seitan stir fry. I did change things around a bit - to make it lower carb, I used ground almonds instead of the flour. Probably didn't stick as well, but the end result was still excellent. For the herbs, I used a mix of basil, oregano, thyme, onion powder and smoked paprika.
- 8 ounces seitan
- 1⁄4 cup flour
- 1 tablespoon dried herbs (blend of basil, oregano, thyme, tarragon, marjoram)
- 1 dash garlic powder
- 1 dash salt
- 2 -3 tablespoons olive oil
Directions See How It's Made
- Stir together flour, herbs, garlic powder, and salt in a medium bowl.
- Heat olive oil over medium heat in a pan large enough to hold all the seitan without overlapping pieces.
- Cut seitan into desired size pieces. Toss with flour mixture until well coated.
- Transfer seitan to frying pan and cook on medium heat until browned and crisp. Turn pieces every few minutes so that all sides are cooked evenly.