Chili Almond Crusted Seitan with Sour Cherry Jalapeno Sauce

I know, it's a mouth full to say. But one bite and you won't be saying a whole lot besides "mmmmm". I am really happy with how this turned out. It's easy but tastes complex. It's too bad fresh sour cherries have such a short season, because this could be addictive. I'm sure you could use frozen cherries, too.

Chili Almond Crusted Seitan with Sour Cherry Jalapeno Sauce
Serves 4

4 chickeny seitan cutlets (about 10 oz)
1- 2 Tbsp oil for panfrying

Breading:
1/4 cup almonds, ground
1/4 cup panko crumbs
1/4 tsp lemon pepper
salt

1/4 to1/3 cup vegenniase
1-2 Tbsp soymilk
1/2 tsp chili powder

Sauce:
1 Tbsp olive oil
1/4 c red onion, diced
1 Tbsp jalapeno pepper, diced
2 cups sour cherries, pitted
1/8 tsp lemon pepper
pinch chili powder
1 Tbsp lemon juice
2 Tbsp sugar
salt (and pepper, if needed)

Get the sauce going first. Saute the onion and jalapeno until just cooked. Then add the rest of the ingredients and let simmer until it becomes more of a sauce. This will probably take about 15 minutes. Mine really thickened up, but if it's being stubborn you could always add a little cornstarch or arrowroot. It simmers and reduces and tastes amazing. Add the salt and pepper if you need them.

For the cutlets, mix the vegennaise and chili powder, adding soymilk until it's a little more spreadable. The measurement range is because of the differences in cutlet size. Mine were about 2.5 ounces each and I needed 1/4 cup.

Mix the dry ingredients for the breading. Heat a little oil in frying pan to pan fry the cutlets after breading. When it's hot (and your sauce is almost done), smear the cutlets with the vegennaise mixture, dip in the breadcrumbs and pan fry until done. Top with the sauce, garnish with almonds and dig in.

You could definitely sub tempeh for this, or even tofu. We really liked it- and hope you will, too!

On a completely different subject, a huge thanks to Celine from Have Cake, Will Travel. She sent me the most adorable Cakespy notecards! I'm torn between wanting to write notes and wanting to save them forever. Thanks so much, Celine! Check out her blog for recipes that never disappoint.

Tonight's dinner: Pad Thai from VwaV!