Main courses

Seitan Escalopes with Béchamel and Lemon

Ingredients for cooking
  • 8 seitan slices
  • Flour q.s.
  • ¼ leek
  • 200 ml Trevalli UHT Béchamel
  • Evo oil
  • Salt, black pepper
  • Grilled bread cubes
  • Lemon Peels
  • Leek rounds

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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