Seitan Piccata

Step 1

Dredge the cutlets in the whole wheat flour, shaking off any excess.

Step 2

Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Add the cutlets and cook until crisp and golden brown, 1 to 2 minutes per side. Place the cutlets on individual plates or a platter.

Step 3

Heat the remaining 4 tablespoons of olive oil in another sauté pan over medium heat. Add the shallots, leek, salt and pepper and sauté until soft and translucent, 5 to 7 minutes.

Step 4

Add the all-purpose flour and cook for 2 minutes, stirring constantly, to make a roux. Add the wine to deglaze the pan and stir well to incorporate the flour.

Step 5

Add the capers, stock, bay leaf, minced parsley, thyme, turmeric and lemon juice and cook over medium heat until the sauce becomes slightly glossy, about 10 minutes.

Step 6

Spoon the sauce onto serving plates, and place the cutlets atop the sauce. Garnish with the caper berries and the optional chopped parsley and lemon slices. Serve at once.

Step 7

Put the flours in a bowl. Mix the water and salt together and add to the flour. Stir until the mixture forms a ball of dough. When you have a nice ball, cover with water and let stand for 1 hour.

Step 8

Pour off the water and rinse the dough under cold running water until the water is almost clear. Divide the dough into 2 balls.

Step 9

Put the stock in a large soup pot and bring to a boil. Add the tamari, kombu and wakame and decrease the heat. Add the balls of dough and simmer, uncovered, for 2 hours, until they are firm and slice easily.

Step 10

Drain the stock from the pot, reserving the stock if not using the seitan right away. Transfer the seitan to a bowl, add enough cold water to cover, and let sit for about 10 minutes.

Step 11

Drain and slice the seitan into 1/2-inch-thick cutlets.

Step 12

If not using the seitan at this point, store it (sliced or unsliced) in 4 cups of the reserved stock, covered, in the refrigerator for up to 1 month. Alternatively, the cutlets can be frozen (without the stock) for up to 3 months.