Mince the leek, sweat it in a saucepan and add a drop of water. After 3 minutes, add Trevalli UHT Béchamel, salt and black pepper.
Bread the seitan slices with the flour and brown them fast on both sides in an oiled non-stick pan.
Place the seitan in the saucepan with the sauce, season with grated lemon peels and cook for 15/20 minutes more (if seitan dries too much, add some water).
Garnish the escalopes with grilled bread cubes, grated lemon peels, lightly fried leek rounds and dust with black pepper.
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