Candle 79's Seitan Piccata
This is the signature dish at Manhattan’s famed vegetarian restaurant Candle 79. It is bright & fresh and perfect for spring! Recipe was printed in "Vegetarian Times" when it won in their 2008 Restaurant Poll for the most requested recipe. The original recipe calls for the higher amounts of oil & margarine, but I found that a bit much and halved the amounts. If you can’t find (or make) seitan cutlets, use strips instead and serve over rice for a pretty presentation.
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INGREDIENTS
Nutrition- 6
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- 2 -4
- 1⁄4cup chopped shallot
- 1⁄4cup chopped yellow onion
- 2tablespoons drained capers
- 1⁄2teaspoon minced garlic
- 1⁄2cup dry white wine
- 2tablespoons fresh lemon juice
- 1⁄2cup low sodium vegetable broth
- 1⁄2cup chopped fresh parsley
- 1 -2tablespoon vegan margarine
- 1⁄2teaspoon salt
- 1⁄4teaspoon ground black pepper
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DIRECTIONS
- Dredge seitan cutlets in flour, shaking off excess.
- Heat 1 to 2 tablespoons olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.
- Add remaining olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
- Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.
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