📝 About This Recipe
A sophisticated plant-based reimagining of the classic Italian-American favorite, featuring tender seitan medallions pan-seared to a perfect golden brown. This dish is defined by its vibrant, velvety sauce made from freshly squeezed lemon, briny non-pareil capers, and a splash of crisp white wine. It offers a wonderful balance of savory depth and bright acidity that makes it a show-stopping centerpiece for any dinner party.
🥗 Ingredients
The Seitan Base
- 16 ounces Seitan (plain or chicken-style) (cut into 1/2-inch thick medallions)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Sea salt
- 1/4 teaspoon Black pepper (freshly cracked)
For Searing
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Vegan butter (high-quality block style preferred)
The Piccata Sauce
- 3 cloves Garlic (finely minced)
- 1/3 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup Vegetable broth (low sodium)
- 1/4 cup Lemon juice (freshly squeezed (about 1-2 lemons))
- 3 tablespoons Capers (drained and rinsed)
- 2 tablespoons Vegan butter (kept very cold)
For Garnish
- 1/4 cup Fresh parsley (finely chopped)
- 1 Lemon (sliced into thin rounds)
👨🍳 Instructions
-
1
Pat the seitan medallions dry with a paper towel to ensure a crispy sear. If the pieces are very thick, gently pound them to an even 1/2-inch thickness.
-
2
In a shallow bowl, whisk together the flour, garlic powder, sea salt, and black pepper until well combined.
-
3
Dredge each seitan medallion in the flour mixture, shaking off any excess. You want a very thin, even coating.
-
4
Heat the olive oil and 1 tablespoon of vegan butter in a large skillet over medium-high heat until the butter is foamy and just beginning to shimmer.
-
5
Place the seitan medallions in the skillet in a single layer. Work in batches if necessary to avoid crowding the pan.
-
6
Sear the seitan for 3-4 minutes per side until they develop a beautiful deep golden-brown crust. Remove the seitan from the pan and set aside on a plate.
-
7
Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to let it burn.
-
8
Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits (fond) from the bottom. Let the wine simmer until reduced by half.
-
9
Stir in the vegetable broth, lemon juice, and capers. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes until the liquid has slightly thickened.
-
10
Turn the heat to low. Add the remaining 2 tablespoons of cold vegan butter one tablespoon at a time, whisking constantly. This creates a creamy, emulsified sauce.
-
11
Taste the sauce and adjust with more lemon or salt if desired. Place the seitan medallions back into the skillet for 1 minute to warm through and coat them in the sauce.
-
12
Garnish generously with fresh parsley and lemon slices. Serve immediately while the sauce is silky and hot.
💡 Chef's Tips
For the best texture, use a firm, dense seitan rather than a spongy variety. If you prefer not to use alcohol, you can substitute the white wine with extra vegetable broth and a teaspoon of white wine vinegar. To achieve a restaurant-quality glossy sauce, ensure the butter added at the end is very cold and the heat is low. Do not over-flour the seitan; a light dusting ensures the crust stays attached to the protein rather than becoming gummy. If your sauce becomes too thick, whisk in a tablespoon of warm water or broth to reach your desired consistency.
🍽️ Serving Suggestions
Serve over a bed of al dente angel hair pasta or linguine to soak up the extra sauce. Pair with roasted asparagus or sautéed garlic broccolini for a fresh, green side. Accompany with a piece of crusty Italian bread to mop up every drop of the lemon-caper butter. Matches beautifully with a chilled glass of the same dry white wine used in the recipe. For a heartier meal, serve alongside creamy garlic mashed potatoes or a light saffron risotto.