May 22, 2010

seitan scallopini

If you are not familiar with Bryanna Clark Grogan, it is time you should be. Tonight's dinner was inspired by her scallopini recipes in

I made some seitan a few nights ago, and if you are intimidated by making seitan, don't be. (I am in the process of making a video to help you conquer the fear of seitan.) I made a 'light', 'chicken'-flavored seitan, and sliced it 1/4 inch thin. After breading the slices, I pan-fried them until golden, added mushrooms, shallots, and garlic, and about a cup of wine (or Marsala, sherry, or just vegetable broth). I let the sauce reduce and served the cutlets with whipped potatoes and sauteed garlic spinach.

Originally I had the cutlets over pureed baby turnips, but that was a bit much for the rest of the family - too bitter for them - so the picture is of whipped potatoes. If you do use potatoes instead of turnips, consider changing the greens to kale or rapini (broccoli rabe). - it will give a nice flavor contrast. I liked it a lot with the turnips, however, so here is your chance to use up those last turnips in your CSA box. 

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