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Emily Deschanel's Seitan Piccata
 

Emily Deschanel's Seitan Piccata

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    Emily Deschanel's Seitan Piccata Emily Deschanel's Seitan Piccata Document Transcript

    • Emily DeschanelsSeitanPiccataTaken from The Millennium Cookbook - Extraordinary Vegetarian Cuisine, this recipe from Bones star EmilyDeschanel sounds like another stellar main course for the big day.Herb Crust:Makes 6 servings1 1/2 cups all-purpose unbleached flour1/3 cup polenta1 teaspoon dried thyme1 teaspoon dried basil1 teaspoon dried oregano1 teaspoon paprika1/2 teaspoon ground pepper1 cup soy milk2 teaspoons Dijon mustard6 servings (1 1/2 pounds) marinated seitan, cut into medallions1/4 cup canola oilPiccata Sauce:2 teaspoons minced garlic6 paper-thin lemon slices1/2 cup fresh lemon juice2 cups dry white wine (you can use non-alcoholic wine)1 tablespoon nutritional yeast1 tablespoon capers, drained1/2 teaspoon ground pepper1/2 teaspoon sea salt1 tablespoon cornstarch or arrowroot, dissolved in 3 tablespoons cold waterThin lemon slices and minced fresh parsley or chives for garnishIn a shallow bowl, combine all the ingredients for the herb crust. In another shallow bowl, combine the soy milkand mustard. Dredge the seitan with the crust mixture, dip in the soy milk mixture, then dredge again in the crustmixture. Cook the seitan in a dry nonstick pan over medium-high heat until lightly brown, about 2 to 3 minutes perside. Keep warm in low oven.To make the sauce: Wipe out the pan and place it over medium heat. Add the garlic and toast until lightlybrowned. Add the lemon slices, the remaining sauce ingredients. Boil until the volume is reduced by almost half.Stir in the cornstarch mixture and cook until thickened. Serve the hot sauce over seitan. Garnish with more lemonslices and parsley.