Chick’n Style Seitan 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.
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.
What is your favorite non-soy protein?