Crispy Seitan Cutlets with Garlic Mash

Scrub the potatoes and cut them into even chunks.

Heat the oven to 425°F. Put the potatoes and garlic on to boil in salted water.

Slice the seitan into 4 thin cutlets. Press them flat between parchment with the bottom of a pan.

Set up three shallow dishes: flour, then soy milk whisked with Dijon, then panko mixed with the spices, salt and oil.

Dredge each cutlet in flour, then the milk, then press firmly into the panko. Lay on a rack over a sheet pan.

Bake until deep golden and crunchy, flipping once.

While the cutlets bake, chop the romaine into a simple salad and cut the lemon into wedges.

Drain the potatoes and garlic and mash with the butter, warm milk and salt. Serve with the cutlets, lemon and salad.