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    Home » Main dishes

    Seitan piccata: Easy & elegant date night dinner

    Published: Mar 7, 2021 · Modified: Feb 22, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Text overlay: Seitan piccata. Slices of browned seitan on plate with mashed potatoes and kale.

    Seitan piccata is a classic & sumptuous option for an at-home date night. It takes only 25 minutes to make!

    Browned seitan is covered in a silky white wine and lemon sauce, dotted with capers.

    Serve it with mashed potatoes and sautéed kale for a filling and eye-catching entrée that’s sure to impress.

    Plate with mashed potatoes, kale, and seitan piccata.

    When I’m traveling, seitan piccata is one of my favorite picks for a fancy night out.

    Whether it’s Blossom or the now defunct Candle Café West in NYC or Modern Love in Omaha, seitan piccata is attached to some very pleasant memories.

    But even when I’m not exploring the world, I can still enjoy the lemony flavors of that celebratory dinner from the comfort of home.

    And best of all, it’s so easy for this eye-catching entrée to come together – especially if you already have homemade or store-bought seitan on hand.

    In this post:

    Jump to:
    • What is piccata?
    • Seitan chicken
    • White wine
    • Step by step instructions
    • Make it your own
    • What to serve with seitan piccata
    • How to store & reheat leftovers
    • 📖 Recipe

    What is piccata?

    Non-vegan piccata is often found on the menu at Italian restaurants.

    It is usually made with meat that’s pounded until thin. Then it’s coated in flour and browned.

    Finally, it’s topped with a lemon caper sauce, loaded with butter.

    This vegan version is made a little differently.

    First, there’s no pounding involved.

    Using seitan, you can simply cut the roast to your preferred width. About a half inch thick is ideal.

    Second, there’s no flouring.

    I find it to be unnecessary since seitan is basically made of flour. It browns just fine on its own.

    Third, this version is not loaded with butter.

    It’s topped with an easy piccata sauce made with sautéed onions, white wine, vegetable broth (or water + bouillon), lemon juice, and dried thyme.

    Finished with capers and a dollop of vegan butter, this beautifully silky sauce is then spooned over browned seitan.

    Seitan chicken

    For this recipe, I use my homemade seitan chicken. It has a nice mild flavor that really lets the sauce shine.

    You’ll need just half the loaf of seitan chicken.

    (This piccata recipe calls for 8 ounces of seitan. The loaf is about 16 ounces.)

    But feel free to use any store-bought vegan chicken.

    (I also give some other plant-based alternatives below.)

    White wine

    Any white wine that you enjoy drinking will work here. I especially love something light and dry.

    My favorite option is the Verdejo Viura from LaGranja 360. It’s sold at Trader Joe’s for around $3.99. It has a vegan emblem right on the bottle, which is really handy.

    But feel free to use your preferred white wine. To see if your favorite option is vegan, check out Barnivore.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Chopped onions sauteing in skillet.

    Sauté onions in a skillet until fragrant & translucent.

    Onion cooking with flour in oil in a skillet.

    Add oil & flour. Cook the flour in the oil. Then combine it with the onions.

    Lemon and white wine sauce thickening in skillet.

    Then add the following to the skillet:

    • White wine
    • Water
    • Better Than Bouillon, no chicken base
    • Lemon juice
    • Dried thyme
    • Salt
    • Pepper
    Lemon and white wine sauce on stove with vegan butter melting in it.

    Bring to a simmer. Stir regularly as it thickens, reduces, and becomes glossy.

    Once thickened, add vegan butter & capers.

    Slices of seitan browning in skillet.

    In a separate skillet, brown half inch slices of seitan chicken. Flip & brown the other side.

    Move the browned seitan to dinner plates. Top with the lemon white wine caper sauce.

    Make it your own

    You can easily tweak this dish to make it your own by doing these simple swaps.

    • Fully bread the seitan cutlets before frying for a toothsome entrée.
    • Instead of seitan, use rehydrated & browned Soy Curls, store-bought vegan chicken (like Gardein), slabs of extra firm tofu, or even roasted chickpeas as the protein-rich component
    • Use vegetable broth instead of water + Better Than Bouillon.
    • Instead of or in addition to dried thyme, finish the final dish with freshly chopped parsley

    What to serve with seitan piccata

    Mashed potatoes on plate, topped with seitan piccata, and sauteed kale.

    My favorite way to serve seitan piccata is with a pile of vegan mashed potatoes & sautéed kale. You can serve them all alongside one another.

    Or get a little fancy & serve them in a tower with the mashed potatoes as the base, followed by sautéed kale, browned seitan, and piccata sauce (as shown above).

    Seitan piccata also works well with any of the following:

    • Air fryer asparagus
    • Sautéed spinach
    • Air fryer baby potatoes
    • Broccolini with kale
    • Roasted cauliflower
    • Buttery garlic noodles (I’d leave off the red wine mushrooms since you already have white wine involved. Or cook the mushrooms in white wine instead.)

    How to store & reheat leftovers

    If you’d like to make the piccata sauce ahead of time, it keeps well in a covered container in the refrigerator. Keep in mind that it will continue to thicken as it cools.

    Reheat the sauce in a pot on the stove, slowly bringing it up to temperature, as you stir it often. Add another splash of water if it’s too thick.

    Or you can reheat it in the microwave, stopping at regular intervals to stir. Again, if it gets too thick, add another splash of water.

    Reheat the seitan cutlets the same way that they were first cooked – by browning them in a pan with a little oil until warmed.

    Leftover cutlets & sauce will keep for three or four days in the refrigerator in covered containers.

    Browned seitan slices in picatta sauce on plate with kale and potatoes.

    📖 Recipe

    Seitan piccata on plate with kale and mashed potatoes.

    Seitan piccata

    Author: Cadry Nelson
    5 from 3 votes
    Recreate a fancy date night out from the comfort of your home. Browned slices of seitan are enveloped in a lemon and white wine sauce, dotted with capers. Serve alongside sautéed kale and mashed potatoes.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 people
    Course: Main Course
    Cuisine: Italian, Vegan
    Keyword: holiday food, lemon sauce, seitan recipe
    Prevent your screen from going dark

    Ingredients

    • 2 Tablespoons organic canola oil divided
    • ⅓ cup chopped onions
    • 1 Tablespoon all-purpose flour
    • ¾ cup white wine
    • ½ cup water
    • ¼ teaspoon Better Than Bouillon, no chicken base
    • 1 Tablespoon lemon juice
    • ⅛ teaspoon dried thyme
    • Pinch of salt
    • Dash of pepper
    • 1 Tablespoon vegan butter
    • 2 Tablespoons capers drained
    • 8 ounces chicken seitan sliced into half inch cutlets

    Instructions

    • Bring a large non-stick skillet to a medium heat with one teaspoon of oil. Add onions to the skillet and sauté for a few minutes, until fragrant and translucent.
    • Add another Tablespoon of oil to the skillet along with a Tablespoon of flour. Cook the flour in the oil for about a minute. Combine with the onions.
    • Add white wine, water, Better Than Bouillon, lemon juice, dried thyme, salt, and pepper. Bring to a simmer. Stir with a spatula to combine everything. Allow it to thicken, reduce, and become a glossy sauce. This will take 7 to 10 minutes.
    • Once it has thickened, stir in vegan butter and drained capers. Remove from heat and set aside.
    • Cut chicken seitan roast into half inch thick slices. You'll need 8 cutlets for this recipe.
      (If you're using store-bought seitan, use your best judgment on cutting appropriately-sized pieces for 4 people. You can even use seitan pieces, if needed.)
    • Bring another large skillet to a medium heat with a teaspoon of oil. Brown the sliced seitan in the skillet, flipping once one side is brown. Once it is brown on both sides, remove from skillet.
      The seitan will brown the best if the skillet isn't overcrowded. So if you need to work in batches, add another teaspoon of oil to the skillet before browning the remaining seitan cutlets.
    • Serve the seitan slices with two cutlets per person. Drizzle the seitan with piccata sauce. Serve with mashed potatoes and sautéed kale.

    Notes

    If you’d prefer, you can use ½ cup vegetable broth instead of water + bouillon.
    In place of sliced seitan chicken, you can use an equal amount of browned vegan chicken (like Gardein), tofu slabs, hydrated Soy Curls, or roasted chickpeas.
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    Nutrition

    Calories: 193kcal | Carbohydrates: 6g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 392mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg

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    About Cadry Nelson

    Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

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    1. Shell

      March 08, 2021 at 5:15 pm

      5 stars
      I love what you paired with this dish…and the variety of other side dishes you suggest. We tried your asparagus in the airfryer over the weekend and are totally hoooked!

      Reply
      • Cadry

        March 12, 2021 at 7:18 am

        I’m so glad to hear that!

        Reply
    2. Susan

      March 07, 2021 at 6:01 pm

      I love piccata because I just cannot say no to that beautiful piccata sauce. Your’s looks drinkable. And I would.

      Reply
      • Cadry

        March 12, 2021 at 7:17 am

        Yes, it’s all about the sauce!

        Reply
    3. David

      March 07, 2021 at 10:06 am

      5 stars
      This is one of my all-time favorite dishes – delicious!!

      Reply
      • Cadry

        March 12, 2021 at 7:16 am

        Yay! I’m so glad to hear it.

        Reply

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