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Tasty Breaded Seitan

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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