This isn't so much a recipe as a technique. Pan sauces like this one are great for weeknight dinners as they pack a punch of flavor in a short amount of time. Here's the process for the meal you see above. I served the piccata on top of mashed potatoes (made with a bit of olive oil and fresh cashew milk) and sautéed broccoli with garlic and crushed red pepper. I assume if you're adventurous enough to try the pan sauce, you probably are handy enough in the kitchen to make the mash and the broccoli on your own :)
1 batch of seitan prepared in the oven (I made a double batch yesterday and froze one of the blocks of seitan for a different meal), reserve the broth
1/2 cup flour of your choice, seasoned with seasoning salt or salt and pepper (I use Seasonello, but Serendipity or Cavender's would be great)
1 cup white wine (I often use dry vermouth; last night I used leftover Two Buck Chuck Chardonnay)
1/4 cup of capers (it's fine if there is a bit of brine in there
1/2 cup of sliced shallot or diced onion
2 cloves minced garlic
1 lemon, juiced
1 Tablespoon of cornstarch + 1 Tablespoon water
- Start by slicing the seitan into thin cutlets. I slice it horizontally with a serrated knife to make nice, thin but big pieces. As you cut them, put the slices back in your pan that has the reserved cooking broth.
- Mix the flour and seasoned salt together. Dredge the cutlets in the flour mixture and brown on both sides in a non-stick skillet. Set aside.
- Once the cutlets are browned, pour the reserved broth into a measuring cup and add water or vegetable stock to get a total of 2 1/2 cups of liquid. I added 1 Tablespoon of no-chicken broth powder to the mix, as well, since I was using plain water.
- In the same skillet, sauté the shallots and garlic with the capers. When this is really fragrant, turn off the heat and pour in the wine (or if flare ups are fun for you, take a chance). Turn the burner back on and bring to a simmer before adding the reserved broth mixture and lemon juice. Taste for seasoning. Bring back to a boil and add the cornstarch slurry. Cook for 1-2 minutes and then add the cutlets back to the pan to heat through. They will absorb a bit of the sauce and also help thicken it a bit more. If the sauce is too thin for your liking, you can do more slurry, but I prefer it a bit thinner with just a bit of body.
I hope you enjoy! If you're a bit hesitant to try seitan you might want to read this old tutorial I did about using this recipe in the slow cooker and then using in a vegan take on chicken fried steak.