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Chick’n Style Seitan Cutlets

Posted on Jan 21, 2013 by in Recipes and Reviews | 9 comments

Vegan Chicken Cutlets

Happy Martin Luther King Jr. Day! I hope you all had a wonderful weekend and are feeling ready to get back at it this morning. I am feeling quite refreshed after a good weekend with family and even though it’s beyond ridiculously cold outside I am still ready to take on the week!

Lately I’ve been trying to get away from eating soy everyday, but still in need of a good source of protein, I turned to seitan. I am not sure why I’ve never attempted to make chick’n style seitan before, but for some reason it just never happened until recently.

Chick'n Seitan Cutlets

These cutlets are perfect for using in recipes calling for chicken (I have one coming from you on Thursday), but they are also great on their own with a sauce or gravy. The baking times may vary a bit depending upon how crispy you like your seitan, but regardless of the outside, I love the substantial texture of these cutlets and they have a subtle salty flavor that is reminiscent of the real thing.  This recipe makes 6 medium-size cutlets and most of the time involved with this recipe is hands-off cook time.

Vegan Chicken Cutlets

Chick’n Style Seitan Cutlets


  • 1 1/4 cup Vital Wheat Gluten
  • 2 tbsp Chick'n Seasoning
  • 1 tbsp Garlic Salt
  • 1 tbsp Onion Powder
  • 3/4 cup Veggie Broth
  • 1 tbsp Soy Sauce or Bragg's


  1. Preheat the oven to 350 degrees F. In a large bowl, mix the dry ingredients together and set aside. In a measuring cup, mix together the broth and soy sauce. Add the wet to the dry and mix until moistened. Knead the dough for 3 minutes or so until the gluten strands start to form. Separate the dough into 6 pieces and shape each of them into an oblong cutlet. Place each cutlet onto a lightly greased cookie sheet and bake for 30 minutes. Turn them over and bake another 20 minutes, or until the cutlets are golden brown on each side. Let cool and serve!


What is your favorite non-soy protein?

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  • chuk101

    I am fairly new to the meatless lifestyle and have not been successful with seitan. When I tried this recipe there was still a lot of dry mix in the bottom of the bowl after mixing. I added a little water and made my cutlets after kneading for 3 minutes. They tasted great but they were very hard crusted and puffy at the same time. I’m not sure if it matters but I made my own Chik’n seasoning with nutritional yeast and many of the same ingredients here. I left out nearly all of the salt and used low sodium soy sauce. Can anyone give me some pointers on what I did wrong? Thanks if you can.

    • Thanks for giving them a try – I’m glad the flavor was good! Next time I would try to add a bit less vital wheat gluten instead of just upping the amount of water you use. Start with just a cup of vital wheat gluten and leave the rest of the ingredients the same. Also, let the dough rest for five minutes or so after you knead it – this should help with the inconsistent texture. Hope this helps!

  • Riley

    Is the soy sauce necessary?

    • Ashley

      It’s there to add a bit of a smokey flavor, but if you prefer not to use it you can just replace it with 1tbsp of water or broth.

  • Shannon Sheehy

    What do you mean by “Chick’n Seasoning”? Is that poultry seasoning, Not Chick’n bullion, or something else? Thanks!

  • The Great Seymour(Butz)

    i would love to try this but dont you have to boil first??

  • The Great Seymour(Butz)

    doesnt anyone check comments.

  • cookin it

    This recipe was fail. I’ve made seitan baked (wet and dry), fried and boiled. All turned out great. This turned out like chuk101 below said. First, there wasn’t enough liquid. Then they puffed up like baseballs, crusty bread textured on the outside and dense dough-like on the inside. My seitan did rest before going in the oven, so there’s something amiss.

  • Nancy Gebhardt Hauck

    chick’n style seasoning

    36 Servings
    Measure Ingredient
    1⅓ cup Nutritional yeast flakes
    3 tablespoons Onion powder
    2½ teaspoon Garlic powder
    1 tablespoon Salt
    1 teaspoon Celery seed
    3 tablespoons Italian seasoning (or 1 1/2 TB oregano + 1 1/2 TB basil)
    2 tablespoons Parsley; dried
    This is from his Healthy Heart Handbook. You can find it at any major bookstore or they can order it for you if you ask. Neal Pinckney – Healthy Heart Handbook Makes 36 servings Put all ingredients except parsley in a blender and make a fine powder.

    Stir in parsley. Store in airtight container. (Note: Be sure to use nutritional yeast, *not* Brewer’s yeast.( Use this to make a quick chicken-like stock out of water when you have no veggie stock on hand. Excellent for flavoring rice and as a soup base.

    Per 1 TB serving: Cal 21, Fat .049g, CFF 2%, Carbo 2.85g, Protein 2.16g.

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