6 seitan cutlets (i used one package of whitewave traditional seitan sliced into medallions)
flour for dredging
4 tablespoons olive oil
1/4 cup chopped shallots
1/4 cup chopped yellow onion
1/2 teaspoon minced garlic
2 tablespoons drained capers
1/2 cup dry white wine (wine is such a predominate flavor in this recipe, so make sure to use one fit for drinking, not a cooking wine. i used a sauvignon blanc)
2 tablespoons fresh lemon juice
1/2 cup low-sodium vegetable broth
2 tablespoons soy margarine
1/2 cup coarsely chopped fresh parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Wet seitan cutlets in a little water and dredge in flour, shaking off any excess.
In a sauté pan, heat 2 tablespoons of the olive oil over high heat. When oil is hot, sauté cutlets until crisp and golden brown. Set aside.
Add remaining 2 tablespoons of olive oil to the sauté pan and return to high heat. Add shallots, onion, garlic, and capers, and sauté, stirring frequently, until softened, 1 to 2 minutes. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
Add broth and bring to a boil. Reduce the heat to medium and simmer for about 1 minute to combine flavors. Whisk in soy spread, parsley, salt, and pepper. Return cooked seitan to the pan and coat, stirring for about 1 to 2 minutes.
picture and original recipe found at http://www.chow.com/recipes/10596. i made a few minor changes, such as cooking the piccata sauce with the seitan for a few minutes instead of pouring it over. i found it blended the flavors together much better.