Whole-Grain Mustard and Cornmeal-Crusted Seitan
- 1â„2 cup cornmeal
- 1â„2 teaspoon fine sea salt
- 1 teaspoon freshly ground white pepper
- 1â„4 cup whole-grain mustard
- 1 pound (16 ounces) seitan, cut into 1â„2-inch lengthwise medallions
- 1â„2 cup extra-virgin olive oil
Instructions:
Savory and crusty, this easy-to-prepare seitan dish makes for a tasty entrée along with a few sides.
- Combine the cornmeal, salt, and pepper in a small bowl and whisk together with a fork. Set aside.
- Add the mustard to a small bowl. One at a time, using a pastry brush or your finger, rub the seitan medallions with mustard on all sides to lightly coat. Next dip the medallions in the cornmeal mixture, shaking off the excess cornmeal, and transfer to a clean plate.
- In a large sauté pan over medium-high heat, warm the olive oil. When the oil is hot but not smoking, add half of the seitan and fry until golden brown and crispy, 1 to 11℠2 minutes each side. Transfer to a paper towel–lined plate to drain. Repeat with the remaining medallions.