Seitan Piccatta

2.8 (2 reviews)

3 Tbsp. canola oil
Pinch salt
Pinch pepper
1 cup flour
1 lb. seitan or soy chicken
1 Tbsp. minced garlic
1 Tbsp. minced shallots
2 Tbsp. capers
½ cup white wine
½ cup vegetable stock
2 Tbsp. nondairy margarine
Juice of 1 lemon
2 Tbsp. minced fresh parsley

• Heat the oil in a large pan.
• Add a pinch of salt and a pinch of pepper to the flour. Dredge the soy chicken in the flour and pan-fry until lightly browned. Remove from the pan.
• In the same pan, add the garlic and shallots, cook for 2 to 3 minutes, and add the capers, wine, and stock. Reduce by half.
• Stir in the nondairy margarine and lemon juice.
• Pour the sauce over the “chicken” and garnish with the parsley.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind