I can't believe it has taken me this long to post this recipe for you. Carlos and I both grew up eating breaded crispy scaloppine, and when I made this recipe for the first time we couldn't believe how much it resembled the traditional one made with meat (not that it has to, I’m just saying it will make you have childhood flashbacks, Ratatouille-food-critic style).
This seitan scaloppini is meaty, chewy, crispy, high in protein and so filling, and the sauce just takes it to a whole other level. Carlos and I have to fight over the leftovers whenever I make these, and he will kill me if I don't tell you that the scaloppine on their own makes for the perfect sandwich filling. I know you will absolutely love this one and so will the meat eaters in your life (this is my mother in law's favorite, and she's as hardcore carnivore as they get). I recommend making it with some mashed potatoes on the side, it's just divine when you get to pour the lemon caper sauce on top of everything.
In this video I also give you my go-to technique for making anything that is breaded, with an egg substitute that includes only two ingredients that you probably already have in the house.Read More