Food Network Friday: Seitan Cutlets with Avocado Sauce

That’s right! You’re seeing an actual recipe on this blog. It’s been a little while, I know. That’s because I’ve been plugging away at the book and having a blast doing it. But last night, I took a stab at Sauteed Turkey Cutlets with Avocado Sauce from Aida Mollenkamp. I was in the mood for something that I could make in one shot and not keep rewriting and remaking to get it just right, like I’m doing for the cookbook. In other words, this was going to be sink or swim. Couple that with a major score from a Farmer’s Market I didn’t even know existed, and it made for an incredible – and easy!- dinner.

Chickeny Cutlets with Avocado Sauce
Serves 2

1 ripe Haas avocado, cut in chunks (reserve 1 slice if you want)
3 tablespoons water
1 tablespoon lemon juice
1/2 tablespoon olive oil
1/2 teaspoon salt

2 chickeny cutlets
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
canola oil for panfrying
basil for garnish

To make the sauce, combine the ingredients in a blender. I reserved one slice of avocado for garnish and really upped the water amount from the original recipe. Even with the increased water, my blender was working pretty hard. A food processor might work better next time. The original says this can be made up to 1 day ahead and stored in the fridge, if you’re feeling daring. But it only takes minutes, so why bother?

For the cutlets, combine the flour, salt and pepper on a plate. Dredge the cutlets in the flour. Heat just enough oil to cover the bottom of a skillet over medium to medium high heat. Panfry the cutlets until golden brown, about 5 minutes per side. Turn to brown second side.

Pour the sauce over the cutlets and garnish. I added some cherry tomatoes for color, but they also added to the flavor.


1. I was tempted to add garlic to this, and I didn’t. I think it was the right choice.

2. The avocado was perfection in itself, possibly the best avocado I’ve ever eaten and I’m sure that helped make the sauce as good as it was.

3. When I think avocados, I think lime and cilantro rather than lemon and basil. But it turned out to be a great combo.

4. I used 1/3 of the cutlet ingredients, but kept the seasoning closer to half because we tend to like salt and pepper. You may want to stick closer to the original.

5. This sauce would be just as delicious over some marinated grilled tofu or tempeh, too.

6. I think I need a new blender. Mine spins around sometimes like it’s Linda Blair’s head and has been for about 6 months now. At least it doesn’t spit stuff.

7. If you make one Food Network Friday recipe from this blog, make it this one.

Would I make it again?
Absolutely. This sauce is incredible and will have a permanent place in our kitchen. The cutlets were terrific in the supporting role, too.

We had this with some local sweet corn and green beans, both cooked on the grill. The beans were simply trimmed, tossed with olive oil, salt and pepper and wrapped in foil. The sweet corn is just coming in and when Ohio corn kicks in, there is nothing like it! This might be one of the best summer dinners we’ve ever had.

Coming soon: Another book give-away! Be sure to check back!

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  1. Posted July 18, 2009 at 2:03 pm | Permalink

    i totally agree with avocados – i always think lime and cilantro… but there are so many other options. it’s hard to break out of that mindset. these look awesome!

  2. Posted July 19, 2009 at 8:56 am | Permalink

    Despite being mildly allergic to avocados I’m totally making this (because I love them too much not to!!) YUM!

  3. Posted July 20, 2009 at 8:57 am | Permalink

    ooh this sounds so good, i love avocados!!

  4. Posted July 20, 2009 at 12:18 pm | Permalink

    that sounds like a fantastic combination! Beautiful picture.

  5. Posted July 20, 2009 at 6:11 pm | Permalink

    mm… I have been trying to branch out from guacamole… but it’s so hard! :)

  6. Posted July 20, 2009 at 6:12 pm | Permalink

    p.s. have you ever had a reed avocado?? oh the buttery-ness… mm….

  7. Posted July 20, 2009 at 6:32 pm | Permalink

    ooh! what recipe do you use for those cutlets? they look amazing!!!

  8. Posted July 22, 2009 at 12:51 am | Permalink

    what are chickeny cutlets? do you have a recipe or is it a brand?

    looks amazing, thanks!!

  9. Posted July 22, 2009 at 7:27 pm | Permalink

    Taune and Zelda, the cutlet above happens to be from my upcoming book, but I’ve used this one with great success: and there are loads of recipes out there with a little digging.

    Miss V, I totally agree….they’re so good but I get stuck in ruts with them. Not that it slows me down from eating them.

    Vegetation, allergic to avocados? That’s horrible! What did you do to deserve that?

    Sal, so easy and so good!

    Thanks, Mihl. I always drool over your blog.

    Guava, nope, never had a Reed! I’m going to keep my eyes open. You can never have too many avocados!

    Thanks, everyone!

  10. Posted July 25, 2009 at 3:46 pm | Permalink

    Avocado’s make the world go round! Delish!

  11. kat
    Posted July 28, 2009 at 3:08 pm | Permalink

    This recipe is delish! I used the joannavaught cutlet you recommended. Can’t wait to try your cutlet recipe too, looking forward to your cookbook :)

  12. Posted July 30, 2009 at 9:26 pm | Permalink

    Kat, I’m so glad you enjoyed it! Thanks for letting me know.

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