1 cup vital wheat gluten
Makes 4 servings.
Preheat oven to 350ºF.
In a mixing bowl, whisk together wheat gluten, nutritional yeast, garlic powder, onion powder, salt and poultry seasoning.
In another bowl or stand mixer, whisk together, combine ¾ cups broth and tahini, until smooth.
Mix the dry ingredients with the wet in the stand mixer until well combined, I like to use the paddle attachment.
Knead the dough until it is elastic but not dry, about 15-20 mins, I like to use the dough hook for this. Sprinkle some additional gluten flour if you find you have made your dough too sticky. Let the dough rest for 5 mins in the stand mixer.
Divide the dough into eight equal pieces. Using a rolling pin, roll each piece of dough until it is about 1/2 inch thick, and then place them into a deep casserole dish.
Add 2-3 cups of broth, covering the cutlets completely. Cover the casserole dish with foil.
Bake for 1 hour at 350ºF, flipping at 45 mins. Alternatively, you can simmer the cutlets on the stove in broth for 45 mins.
Remove that dish, uncover, and allow the cutlets to cool in the broth for roughly 15 mins.
Prepare your breading station; with the 3 bowls below, in a large pan or pot heat about 1 inch of oil to 325-250F, and a wire cooling rack placed on top of a lipped baking sheet.
In a shallow dish or bowl, whisk together 1 cup flour and black pepper. In a second dish, prepare your egg replacer mixture. In a third dish, whisk together breadcrumbs and 1 tbsp flour.
One at a time, cover each cutlet in the flour/black pepper mixture, then the egg replacer, and then the breading/flour mixture. Fry immediately.
Serve immediately with a slice of lemon or parsley, gravy of choice, alongside German spaetzle noodles, roasted veggies, or a fresh green salad with a lemon wedge.