Seitan Piccata

Maybe you heard the HOT TEASER, that after being completely shut down because of COVID-19, we've finally been able to take the steps toward opening our new kitchen space and getting Bartleby's Seitan Shop, our online store, back up and running. This means that soon you'll be able to order our crispy seitan cutlets and nuggz for delivery anywhere in the 48 states. HOLY HELL! We are wicked excited.
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​If you've still got a stash of cutlets in the freezer, you can use them in this Bartleby's at Home recipe for Seitan Piccata. Recipe below, and a handy-dandy printable PDF version, too, if you roll that way (that's right here). Be sure to tag us (@bartlebysfood) and use hashtag #bartlebysathome if you try this dish (or any of the others we're working on).

	notes Total Time: 25 min (Prep: 10 min, Cook: 15 min) Serves four hungry devils (or two wicked hungry devils). ​Enjoy over a bed of your favorite pasta, next to some garlicky greens, or just as is. ​We like Earth Balance® Soy Free Buttery Spread as the plant butter option in this recipe.
You need these ingredients and a few more. It's okay if your cutting board has a wet spot from the last thing you made, just GIVE IT A WIPE, ALL RIGHT?	ingredients 4 Bartleby’s Crispy Seitan Cutlets 4 TB soy-free plant butter 2 cloves garlic, finely chopped 2 TB capers, rinsed and drained 1 lemon, juiced (save a few thin slices for garnish) ½ tsp of red chili flakes  Salt Fresh ground black pepper tools oven and stovetop baking sheet medium skillet knife for chopping; spoon for stirring
Here's the finished sauce. It looks like an obscene amount of butter, but that's because it is. Good devils have no regrets.	directions Preheat your oven to 350°. Gather and prep all your ingredients! When the oven has reached temperature, place seitan cutlets on an ungreased baking sheet on the center rack. Bake cutlets 10-17 minutes, flipping about halfway through. Cutlets should be heated through to the center, and the hand-battered coating should start to sizzle and crisp up. Meanwhile, melt butter in a medium skillet over medium-low heat. Add garlic and stir to coat; cook for about a minute, until fragrant. Add capers, lemon juice, and chili flakes; stir and cook for an additional 1-3 minutes until the flavors have melded. Add a pinch of salt and freshly ground black pepper to taste. Place hot, crispy cutlets on a plate and demonically drizzle half of the buttery piccata sauce on top. Repeat with the second plate. Garnish with lemon slices, and finish with a sprinkling of flaky sea salt and more chili flakes if desired. Serve and stuff yer face.