Reviewed: Apr. 28, 2012

This was very yum, although I did have a few differences. One, I used egg/milk before I dipped in breading as I am not vegan and I think it might stick better with the egg and milk mixture. Also, I used bread crumbs rather than nutritional yeast (although I seasoned it exactly the same.) Finally, I probably had more oil in the pan than a measly 2 tblspoons (I had about an 1/8-1/4 inch in the bottom of the pan). As someone else said, it tastes a lot like 'chicken fried steak. We used "Sweet Earth" seitan and it stayed quite juicy and tender inside the very crispy and light breading. All in all a WIN WIN!

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Reviewer:

splianka

Reviewed: Apr. 5, 2012

I only had tempeh in the fridge so i tried this recipe on that and it was great

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AmandaS

Reviewed: Jan. 26, 2012

Awesome! Our first foray into seitan and we LOVED it! We made a couple of small changes. Nutritional yeast at our health food store was very expensive so used Italian bread crumbs, but still added the other spices. Followed other reviewers' suggestion to mix with mayo but added soy sauce to it for flavor. Finally, added cornstarch and black pepper to package broth for a sauce. Served over brown rice with a salad. Thanks for sharing!!

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Joel'sGirl

Cooking Level: Intermediate

Reviewed: Nov. 6, 2011

Awesome taste!

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Kastrodel

Reviewed: Aug. 30, 2011

YUM!!! Very Delicious!! You just need to double the dry mixture to cover it all but really tasty and will make this recipe over and over again!

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ahalel358

Reviewed: Aug. 7, 2011

absolutely amazing! I used parsley instead of coriander and soy sauce instead of tamari. I ate it with bbq sauce and mashed potatoes, made a great dinner. I will definitely make this again

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lapershing

Reviewed: Jul. 9, 2011

Delicious! Didn't know anything that sounds so weird could taste so amazing. I keep making this over and over.

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eugenie.rosenthal

Reviewed: Jun. 10, 2011

Five motherf*ckin stars! This sh$t was easy and tasty as hell! some tofu, its all about seitan! I added a teaspoon of cayenne and oregano to this recipe and it was like someone punched you in ya mouth, in a good way!!

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krisnabest

Reviewed: Feb. 3, 2011

For what it is, this is a GREAT recipe. Tasty, easy, and makes the outside of the seitan crispy, almost like fond on beef. My gripe is that it's not like breading. I wanted something more like breaded chicken fingers, and thought something magical would happen to the nutritional yeast when it hit the hot oil, allowing it to be converted into breading as the recipe name suggests. After tasting the first delicious batch, I added breadcrumbs to achieve the desired effect. Is there a way to rename the recipe so it's "crispy" instead of "breaded"?

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Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

changed my rating from 4 to 5 because last time I tried it with tofu and this time seitan. No comparison -it's amazing with seitan. My husband's new favorite dish. Oh yeah, cut all the seasonings in half for my kids.

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