Ingredients:
1 batch of homemade seitan cutlets
quinoa flour, or another flour of your choice
dairy-free milk
cooking oil- canola, olive, etc.
dairy-free marinara sauce
slices of store-bought vegan cheese, or a batch of homemade vegan cheddar (you can use it right after making, don't need to let it set!)
vegan parmesan, homemade or store bought
optional- pasta, cooked
Directions:
The most time consuming part of this recipe is making the seitan, but once that's done and your cutlets are ready to go, you're set for making your parm!
Take two bowls or dishes (a good size for each cutlet to fit in), and fill one with about an inch layer of milk, and the other with some flour.
Fill a frying pan with a thin layer of oil and heat to medium heat. You can choose if you want your serving sizes to be a whole cutlet or a half. If you prefer halves, cut the seitan pieces in half first. Take each "serving", whether it be a whole or a half, and dredge in the flour, each side. Only a little will stick and that is okay. Next, dip each side into the milk so it's fully covered and then dredge again into the flour. It should have a nice coating on it. Put into your frying pan and let each side cook for a few minutes or until the breading turns golden brown. Once both sides are thoroughly cooked, you can transfer to a plate. Repeat with all your cutlets until they're all breaded and cooked.
If using pasta as well, serve your prepared pasta onto plates or large bowls. Top each with one breaded seitan cutlet, pour some marinara sauce on it, and top with your a slice or scoop of vegan cheese while still warm so it will melt a bit. If you want your cheese gooier, you can heat it in a covered frying pan with the cheese on top until it melts. Top with vegan parmesan.
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