Joey's Fabulous Un-Turkey

9 steps

Updated at: Wed, 16 Aug 2023 20:35:30 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories214.6 kcal (11%)

Total Fat1.1 g (2%)

Carbs28.4 g (11%)

Sugars2.5 g (3%)

Protein21.7 g (43%)

Sodium819.9 mg (41%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the seitan cutlets:

1 cupgluten flour

vital gluten

¼ cuprice flour

or corn starch

¼ cupnutritional yeast

1 teaspoononion powder

1 teaspoongarlic powder

3 teaspoonspoultry seasoning

1 teaspoonkosher salt

¾ cupvegetable broth

warm

Vegetable broth

for poaching

For the batter:

½ cupall-purpose flour

1 teaspoongarlic powder

1 teaspoononion powder

1 teaspoonseasoned salt

¼ teaspooncayenne

½ cupskim milk

1 teaspoonmaple syrup

1 cuppanko breadcrumbs

canola oil

for frying

Instructions

Step 1

In a large bowl, mix until well-combined the gluten and rice flours, nutritional yeast, onion powder, garlic powder, poultry seasoning and salt. Add 3/4 cup broth, mixing with your hand to combine gently. IN the bowl, knead for just 2 minutes. (It's important not to overwork the dough for optimal texture.)

Step 2

Gather the dough into a ball and slice to create 6 cutlets. Pull, pat and press as needed to make cutlets similar in thickness and shape. Set aside. Bring 4 cups of broth to a gentle boil.

Step 3

Drop the cutlets into the broth and lower the heat to simmer. Cover and let simmer for 1 hour. Remove from heat, remove the cover and allow to cool in their broth. Cutlets will puff up a bit.

For the batter:

Step 4

Whisk together flour, garlic powder, onion powder, Lawry's, cayenne and black pepper. Whisk in milk and maple syrup until well-combined. Scrape into low, flat bowl, and set aside.

Step 5

In a separate low, flat bowl, place breadcrumbs. Set aside.

Step 6

When cool enough to handle, dip the cutlets in the batter, then breadcrumbs, covering all sides. Press breadcrumbs into batter. Set aside on a plate until ready to fry.

Step 7

In a Dutch oven pour in enough oil to submerge the cutlets once the oil is hot enough. (Or heat 1/2-inch of oil in a heavy cast iron skillet if not deep frying -- you will need to turn frequently to evenly brown.) Heat the oil to 325° over medium-high heat.

Step 8

Carefully drop the cutlets, two or more at a time depending on size of your pan, into the hot oil. Do not crowd. Fry for 4 minutes or until they are golden brown. Remove from oil and let rest on a paper towel lined plate.

Step 9

To serve, either tray or plate up cutlets, or serve on buns for an un-turkey sandwich.