Wednesday, April 8, 2009

Japanese Breaded "Chicken" (Seitan) Cutlets or Katsu

Ommigod, this was so freaking good and so easy to make! I served these breaded cutlets with the Japanese curry sauce I made from scratch last night (see post immediately below).

I used a 1 pound package (8 ounces drained) of chicken-style seitan from West Soy.

Japanese Breaded "Chicken" Cutlets or Katsu

1 package (8 ounces) of seitan
3 tablespoons flour
1 egg, beaten
1 cup panko bread flakes
Canola oil

Preheat oven to 350 degrees.

In a skillet, add enough oil so that it comes up approximately 1/8 inch from the bottom, and heat the oil over medium-high heat.

Place the flour (with a pinch of salt and pepper), egg, and panko in 3 separate bowls. Take the pieces (or strips) of seitan. Dredge the seitan in the flour, then in the beaten egg, and finally in the panko flakes. Place in the skillet and cook until golden brown on all sides. Place on a baking sheet and cook in the oven (top rack) for an additional 10 minutes. Remove from the oven, cut into 1/2 strips, and serve.

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