Emily Deschanel's Seitan Piccata

Taken from The Millennium Cookbook - Extraordinary Vegetarian Cuisine, this recipe from Bones star Emily

Deschanel sounds like another stellar main course for the big day.

Herb Crust: Makes 6 servings

1 1/2 cups all-purpose unbleached flour

1/3 cup polenta

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon ground pepper 

1 cup soy milk

2 teaspoons Dijon mustard

6 servings (1 1/2 pounds) marinated seitan, cut into medallions

1/4 cup canola oil

Piccata Sauce:

2 teaspoons minced garlic

6 paper-thin lemon slices

1/2 cup fresh lemon juice

2 cups dry white wine (you can use non-alcoholic wine)

1 tablespoon nutritional yeast

1 tablespoon capers, drained

1/2 teaspoon ground pepper

1/2 teaspoon sea salt

1 tablespoon cornstarch or arrowroot, dissolved in 3 tablespoons cold water

Thin lemon slices and minced fresh parsley or chives for garnish

In a shallow bowl, combine all the ingredients for the herb crust. In another shallow bowl, combine the soy milk

and mustard. Dredge the seitan with the crust mixture, dip in the soy milk mixture, then dredge again in the crust

mixture. Cook the seitan in a dry nonstick pan over medium-high heat until lightly brown, about 2 to 3 minutes per

side. Keep warm in low oven.

To make the sauce: Wipe out the pan and place it over medium heat. Add the garlic and toast until lightly

browned. Add the lemon slices, the remaining sauce ingredients. Boil until the volume is reduced by almost half.

Stir in the cornstarch mixture and cook until thickened. Serve the hot sauce over seitan. Garnish with more lemon

slices and parsley.