Milanese-style seitan cutlet with rocket and potatoes

Ingredients

For 1 serving

• Seitan150 g
• Eggs1
• Breadcrumbs30 g
• Extra virgin olive oil2 teaspoons
• Arugula40 g
• Cherry tomatoes100 g
• Potatoes150 g
• Lemonto taste
• Saltto taste

Contains: gluten, eggs, soy,

Method

1. Peel the potatoes and cut them into 3 cm chunks; put them in a pan covered with cold salted water, bring to the boil and cook for 15 minutes, until tender.
2. Meanwhile cut the seitan into slices about 1 cm thick and pound them lightly with a meat mallet or the base of a glass to thin them.
3. Beat the egg in a shallow dish and tip the breadcrumbs into another. Dip the slices in the egg, letting the excess drip off, then in the breadcrumbs, pressing well with your palm.
4. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the cutlets for 3 minutes per side, until golden and crisp; drain on kitchen paper and season with salt.
5. Wash the rocket and cherry tomatoes; halve the tomatoes and season with a pinch of salt. Cut the lemon into wedges.
6. Drain the potatoes and serve with the cutlets, rocket, tomatoes and lemon wedges to squeeze over.