Recipes
Argentinean-Inspired Seitan Cutlets

My friend Patty Gershanik is from Argentina and her description of the ubiquitous grilled beef dishes in her native land inspired this vegetarian alternative. The Argentinians use lemons on everything from salads to meats, and much of their cuisine has been influenced by Italian and Spanish immigrants.

Ingredients
1/3 cup freshly squeezed {lemon juice}
1/2 teaspoon hot red {pepper flakes}
1  bay leaf
1/8 teaspoon salt
1/4 cup olive oil
1 pound seitan, cut into 1/2-inch cutlets
1 cup dried bread crumbs
 lemon wedges
Directions
To make the marinade, combine the lemon juice, hot red pepper flakes, bay leaf, salt, and olive oil in a small bowl. Arrange the seitan cutlets in a baking dish without overlapping them and pour the marinade over them. Marinate the seitan for 1 hour at room temperature, or several hours in the refrigerator, turning once or twice to spread the seasoning mixture evenly.

Remove the seitan from the marinade and dredge in the bread crumbs, pressing the crumbs into the cutlets with your hands. Broil under a preheated broiler or sauté in a skillet for 2 minutes on each side or until browned. Serve with lemon wedges.

Ease of Preparation: Easy

Preparation Time: 15 min
marinate at least 1 hr

Cook Time: 5-10 min

Servings: 4

Recipe By: Robin Robertson

From:  Some Like It Hot
Used with permission of Plume

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