Argentinean-Inspired Seitan Cutlets

By bersbear

Ingredients

• 1/3 cup fresh lemon juice
• 1/2 teaspoon plus 1/4 teaspoon hot red pepper flakes
• 1/2 teaspoon salt, divided
• 1/4 cup plus 2 tablespoons olive oil
• 8 ounces seitan, cut into 1/4-inch cutlets
• 1 cup dried bread crumbs
• 1/2 teaspoon dried oregano
• Lemon wedges, for garnish

Preparation

Step 1

To make the marinade, combine the lemon juice, 1/2 teaspoon hot red pepper flakes, 1/4 teaspoon salt, and 1/4 cup of the olive oil in a bowl. Arrange the seitan cutlets in a baking dish without overlapping and pout the marinade over them. Marinate for 1/2 hour at room temperature, or several hours in the refrigerator, turning once to spread the seasoning mixture evenly.

Place the bread crumbs in a shallow bowl. Add the remaining 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and the oregano. Remove the seitan from the marinade and dredge in the bread crumbs, pressing the crumbs into the cutlets with your hands.

Heat the remaining oil in a large skillet over medium heat. Add the cutlets and cook until crisp and golden brown on both sides, turning once, 3 to 4 minutes per side. Serve with lemon wedges.