Labor Day Country-Fried Seitan Cutlets

chicken-fried seitain

chicken-fried seitain

I’m going southern this Labor Day and infusing my feast with fave foods like sweet potato biscuits, cole slaw and these Country-Fried Seitan Cutlets. They are the vegan version of what many call “country fried steak” or “chicken fried steak.” Seitan is a wheat gluten-based ingredient that has a tender texture and savory mild taste. This seitan is breaded with spices, tamari and panko bread crumbs. The result is a totally delicious dish that you will be craving over and over again. Each tender, crunchy little bite is packed with flavor. If you’ve never tried seitan, this recipe is one to experiment with!..

country-fried seitan

country-fried seitan

The marinade and spices on the seitan are amazing. The salty tamari combines with the sweet maple syrup and the grassy parsley and sweet garlic. Add in some spicy pepper, cheezy nutritional yeast and a dash of paprika and you have a bold flavor sensation in every crispy panko-breaded bite! Plus, but using the “egg replacer” and baking powder, you still get a fluffiness to the breading.

tiny bits are perfect for dunking in mustard

tiny bits are perfect for dunking in mustard

Get my complete Vegan Southern-Style Labor Day Menu here!

Country-Fried Seitan Cutlets
vegan, makes about 6-8 small cutlets

18 ounces “chicken-style” seitan, in water-packed box (drain water)
* you could also use the brown-colored seitan, your choice

bowl 1 – marinade:
2 Tbsp tamari
1 Tbsp maple syrup
1 tsp apple cider vinegar
1 tsp lemon juice
1 tsp baking powder
1 Tbsp Ener-G egg replacer powder (just the powder – no water)
1 Tbsp lemon juice or apple cider vinegar

dry mixes:
bowl 2 – spices: 1 Tbsp parsley + 2 tsp garlic granules + 2 Tbsp nutritional yeast * 1 tsp paprika + 2 Tbsp flour + 1/4 tsp pepper
bowl 3: 1/2 cup panko bread crumbs

1/4 cup safflower oil for “frying”

To Make:

1. Prep your 3 bowls. One for spices, one for panko crumbs and one for all the liquids. The Ener-G egg replacer acts as a ‘fluffer” and will be activated by the liquid in the bowl (tamari, etc). Normally you would activate the egg replacer with water, but for pumped up flavor, this is how I use it.
2. Drain your seitan and set aside.
3. Turn a nonstick skillet to high heat and add the safflower oil. Start with just enough oil to coat the pan.
4. Now start the process of crusting your seitan: dunk in the liquid bowl. then the spices, then submerge in panko until covered. You want a good thick coat on the seitan.
5. Place the breaded seitan in the pan and continue crusting pieces until the pan is full. Flip each piece quickly. Each piece of seitan only needs 1-2 minutes on each side to cook in the hot oil. Since the seitan is actually already “cooked” you don’t need to worry about under-frying it as you would with meat.
6. When pieces are browned on both sides, place on a paper towel and allow to cool for a few minutes before serving. Slice and serve, or serve as is.

Serve with my vegan “white gravy” over top!
Served with a spinach salad tossed in my vegan ranch dressing.

Tagged as: , , , , ,

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Learn More.