Rosemary- and Hazelnut-Encrusted Seitan

1 cup hazelnuts, toasted
3 Tbsp. fresh rosemary, minced
2 cups flour
3-5 Tbsp. olive oil
1 lb. seitan cut or shredded into large chunks and marinated overnight or
1 box chicken-style White Wave Wheat Meat, available at health food stores.
Salt and pepper, to taste

• Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.
• Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.
• Serve hot with Red Wine and Shallot Gravy (see recipe).

Makes 4 to 6 servings