🧾 Ingredients (makes 2–3 servings):
For the “chicken” base:
- 1 cup vital wheat gluten
- 3 tbsp chickpea flour (or all-purpose flour)
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 cup vegetable broth
- 2 tbsp soy sauce or tamari
- 1 tbsp olive oil
For the filling:
- 4–6 slices vegan ham (or smoky tofu slices)
- 4–6 slices vegan cheese (mozzarella or cheddar-style)
For breading:
- 1/3 cup all-purpose flour
- 1/2 cup plant-based milk
- 1 cup breadcrumbs (gluten-free if needed)
- Salt and pepper to taste
👩🍳 Instructions:
- Make the seitan base:
Mix all dry ingredients for the “chicken” base in a bowl. Stir in the wet ingredients and knead for 2–3 minutes until elastic. Divide into 2–3 pieces and roll/flatten into thin ovals. - Steam the cutlets:
Wrap each cutlet in parchment and foil, then steam for 30–35 minutes. Let cool slightly. - Stuff them:
Unwrap and carefully slice each cutlet almost in half (like a pita pocket). Insert 1–2 slices of vegan ham and cheese inside. - Bread them:
- Dredge each stuffed cutlet in flour, then dip in plant milk, then coat with breadcrumbs.
- For extra crispiness, double coat: dip again in milk and re-roll in breadcrumbs.
- Cook:
- Pan-fry: Fry in a hot pan with oil until golden brown and crispy on both sides.
- Oven-bake: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Air-fry: 375°F (190°C) for about 15 minutes.
🥗 Serving Ideas:
- Serve with mashed potatoes, steamed greens, or a light salad.
- Add Dijon mustard or a dairy-free cream sauce for an extra touch.
