|15 min||1 h 30 min||6|
|1 1/2 cup||Seitan (wheat gluten) (aka vital wheat gluten, for chicken)|
|1 tsp||Garlic powder (for chicken)|
|1 1/2 tsp||Cumin (for chicken)|
|1/2 tsp||Coarse salt (for chicken)|
|1/2 tsp||Black pepper (for chicken)|
|1/2 tsp||Chili powder (for chicken)|
|1 cup||Water, filtered (cold, for chicken)|
|1 tbsp||Soy sauce (for chicken)|
|2 tsp||Worcestershire sauce (vegan, for chicken)|
|5 cup||Water, filtered|
|2 tbsp||Soy sauce|
|2 tbsp||Worcestershire sauce|
|1/3 cup||Water, filtered (for wet breading)|
|3 tbsp||Brown mustard (spicy, for wet breading)|
|3 tbsp||Wheat flour, whole wheat (for wet breading)|
|1 cup||Wheat flour, whole wheat (for dry breading)|
|1/4 cup||Nutritional yeast (for dry breading)|
|2 tbsp||Cornmeal (yellow) (for dry breading)|
|1 tbsp||Baking powder (for dry breading)|
|1 1/2 tsp||Cumin (for dry breading)|
|1 1/2 tsp||Garlic powder (for dry breading)|
|1 tsp||Paprika (for dry breading)|
|1/2 tsp||Kosher salt (for dry breading)|
|1/2 tsp||Black pepper (for dry breading)|
For the seitan cutlets: Mix first 6 ingredients together. In another bowl, mix together water, soy sauce, and Worcestershire sauce. Add wet mixture to dry and stir well. Knead once or twice to work gluten into a ball. Divide into at least 6 parts and shape into rough discs (see "Notes" below). In a large pot, whisk together 5 cups water, 2 tbsp soy sauce, and 2 tbsp Worcestershire sauce. Place cutlets in broth, cover, and bring to a boil. Reduce heat and simmer cutlets, covered, for 60 minutes, flipping them halfway through (see "Notes" below). Remove from pot and let drain on a plate. Store in airtight container in the fridge.
Don't be afraid to really work and stretch them out thin; this elastic dough doesn't respond to gentle handling, and the discs will thicken substantially as they cook.
The time it takes for your seitan to cook fully may vary depending on several variables, including how rapid your simmer is. Be sure that your cutlets are fully cooked through to the desired degree before breading the cutlets. If they're gummy or tough, simmer them a while longer! Frying won't alter them much.
Dip the tip of a wooden skewer into the oil to tell if it's ready; it should bubble steadily, but should not be smoking. If you add your cutlets too early, they’ll just soak up oil!