It's best to make the seitan ahead of time. It keeps in the fridge for at least a week, or you can freeze the cutlets.
dry:
1 cup vital wheat gluten
1/4 cup chickpea flour or all purpose flour
1 tsp onion powder
1 tsp garlic powder
1 tsp poultry seasoning
1 tsp salt
wet:
3/4 cup cold water or vegetable broth
1 tablespoon olive oil
Combine the dry with the wet and knead for a few minutes, or until springy. Take golf-ball-sized pieces of dough, flatten out as thin as possible, and place in 6 cups cold veggie broth. Simmer on low for 1 hour; don't allow it to boil. (I do this bit in a slow cooker for 6 hours on low.) Store in cooking broth in the fridge until ready to use.
breading:
1 tsp garlic powder
1/2 tsp paprika
2 Tbsp nutritional yeast
2/3 cup white flour
Remove the seitan from the broth and press to remove as much liquid as possible. Heat a thin layer of olive oil in a skillet on medium. Dredge the cutlets in the breading mixture and slide into the oil. Cook on each side for 3-4 minutes. Serve with whatever sauce you prefer (I like BBQ).
