- half batch of seitan
- 1/2 cup of all purpose four
- 2 tablespoons of corn starch or tapioca starch
- 1 teaspoon each of garlic powder, salt, onion powder, paprika, and turmeric
- 1/2 teaspoon each of cinnamon, pepper, and ground mustard
- 1/2 cup grapeseed oil
- a paper grocery store bag (you can use a plastic trash bag or a large zip lock as well)
- Add the flour, starch, and all the seasoning to the bag. Give it a good shake to mix it up!
- You should have 2 seitan pieces from your batch. With a very sharp knife CAREFULLY cut the pieces horizontally into 3 - 4 cutlets.
- Drop the seitan cutlets into the bag and shake, shake, shake, giving a peek to make sure all sides of the cutlets are coated super well.
- In a deep skillet heat the oil on medium/high.
- Begin adding the cutlets in batches, being careful not to overcrowd the pan. Cook several minutes per side or until they are crispy.
- Place cooked seitan on a cooling rack with some paper towels underneath to catch the excess oil and allow to cool for a few minutes before serving.
- We use these cutlets on our fluffy southern biscuits, but they are just as amazing slathered with mushroom gravy, and a side of mashed potatoes!