Southern Seitan Cutlets

So, the buttermilk fried chicken went pretty well though I under-seasoned the flour.  I'll go fix that in the recipe right now.  Ack!  I'm thematically appropriate!  You should fry yourself up some this weekend and report back!  That never happens.  I haven't even posted the easter candy yet.  But fried chicken and Memorial Day?  It's like I planned this.  Er...I planned this.    

And here is the seitan recipe that we have been using lately.  As I mentioned before, it's a great way to finish off a pot of beans that just won't quit.  It's super-easy, incredibly versatile, and makes excellent fried chicken.   

Southern Seitan Cutlets

1/2 c. mashed beans

1/2 c. bean broth

1 c. vital wheat gluten

1 tsp. Tony Chachere's or any salted seasoning mix you're partial to

2 Tbsp. nutritional yeast

Stir it together.  Knead a bit until you have a cohesive mass.  Shape into cutlets.  Steam for 30 minutes.  Now the cutlets are ready to use in whatever way you see fit.