Breaded Seitan Cutlets



5 cups vital wheat gluten flour –to make a stiff dough

1/2 cup nutritional yeast flakes
2 cups very cold water or vegetable broth
1 cup soy sauce
2 tablespoons tomato paste (or ketchup)
4 cloves garlic, pressed or grated or 1 teaspoon garlic powder to taste

Simmering Broth
4 quarts water or vegetable broth
1/2 cup soy sauce

Egg Replacer (see recipe here) 7 to 8 “eggs”
Seasoned bread crumbs, 1) 15-ounce container
Panko, 2) 15-ounce containers

Note: Mix as you go. You may need a little more or less than 3 containers


  • In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.
  • In a separate bowl, mix together remaining ingredients: water or veg broth, soy sauce, tomato paste, garlic, lemon zest.
  • Pour wet ingredients into the dry and combine with a firm spatula, knead until well-mixed, pressing to keep dough working into itself.
  • Let dough rest for a couple of minutes and prepare your broth, but don’t start boiling it.
  • Roll dough into a log shape about 10 to 12 inches long, cut it in half and then cut each half into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough. It helps the texture, and ensures that it doesn’t fall apart.
  • Partially cover the pot (leave a little space for steam to escape) and slowly bring to a boil. DO NOT let the pot come to a rolling boil, as this will tear the seitan apart.
  • When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again. Again, avoid letting it come to a rolling boil.
  • Let seitan cool in the simmering broth for at least a half an hour. It is best if it cools completely.
  • Mix egg replacer and warm water according to the package directions, place in a bowl
  • Mix bread crumbs and Panko (don’t mix it all, because you may not need it all), place in a flat-bottomed dish or platter with sides
  • After the seitan is cooled, slice it and bread each slice as follows
  • Dip each slice in egg replacer, and then lay it on the breading
  • Push the breading into the moist cutlets, flip over and repeat
  • Place in quart freezer bags and freeze. Half a pound (227 grams) to a bag
  • Yield: 15 bags with 2-3 servings each (35-40 servings)
  • Cost: approximately 50 cents per serving

Pan fry or deep fry a few at a time in hot oil (390 degrees). Fry for about a minute and pull them out. If pan-frying, flip and brown other side. Drain on paper towels.

These cutlets are excellent with mashed potatoes and gravy, or in any other recipe such as parmigiana that calls for a tasty, high-protein cutlet.




Simmer in two 2-gallon pots, or use one 3-gallon

After cooling, slice in half lengthwise, and into 1/4″ slices



Dip cutlets in “Egg”, place on breading plate,
and press breadcrumbs firmly into cutlets
Tip: A larger plate than the one in the picture
makes breading easier

All breaded and ready for fryer or freezer
Tip: Better to bag as you go rather than stacking as shown