Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of seitan into 1 cm thick cutlets, then lightly dredge each cutlet in 2 tablespoons of all-purpose flour seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering, then add the seitan cutlets in a single layer without overcrowding the pan and cook for 2 minutes per side until golden brown and crisp; remove the seitan from the pan and set aside.

3. 3

   Reduce the heat to medium in the same skillet, add 1 remaining tablespoon of olive oil, then add 2 finely minced shallots and 3 cloves of minced garlic and sauté for 2 minutes until fragrant.

4. 4

   Pour in 1/2 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom.

5. 5

   Add 1 cup of vegetable broth and 1/2 teaspoon of dried Herbs de Provence, then bring the mixture to a gentle simmer before stirring in 1 cup of halved cherry tomatoes and allowing to cook for 5 minutes, letting the sauce reduce slightly.

6. 6

   Return the flash-fried seitan to the pan, coating it in the sauce, and cook for 1 minute more to heat through; finally, squeeze 1 tablespoon of fresh lemon juice over the seitan and garnish with 2 tablespoons of freshly chopped parsley before serving immediately.