Marinade
6 Tbsp extra-virgin olive oil
1/2 white onion, chopped
2 cloves garlic, thinly sliced
1/2 cup water
2 Tbsp freshly squeezed lemon juice
1 cup fresh basil leaves
1/4 cup coarsely chopped flat-leaf parsley
1 tsp Ener-G egg replacer
1 tsp sea salt
1/4 tsp freshly ground pepper

6-8 seitan cutlets (about 1 1/2 lbs)
1 cup panko bread crumbs
1 tsp Ener-G egg replacer
2 Tbsp extra-virgin olive oil

Topping
1 small bunch arugula, stemmed and chopped
2 heirloom tomatoes, coarsely chopped
1 Tbsp extra-virgin olive oil
1 tsp balsamic vinegar

To make the marinade, heat 2 Tbsp of the olive oil in a sauté pan over medium heat. Add the onion and garlic and sauté until softened, 3 to 5 minutes. Let cool, the transfer to a blender. Add the remaining 4 tbsp of olive oil and the water, lemon juice, basil, parsley, egg replacer, salt, and pepper and process until smooth.

Put the seitan in a nonreactive baking dish, pour the marinate over it, cover, and marinate in the refrigerator for at least 4 hours or overnight.

To prepare the cutlets, fill a rimmed plate, shallow bowl, or plastic bag with the panko and egg replacer and stir to combine. Remove the cutlets from the marinade. Dredge the cutlets in the panko mixture, shaking off any excess and pressing the panko mixture firmly into the seitan.

To pan-fry the cutlets, heat the 2 Tbsp of olive oil in a large sauté pan over medium heat until hot but not smoking. Add the cutlets and fry until crisp, about 3 minutes per side, adding more oil if necessary. Drain on paper towels. Alternatively, to bake the cutlets, preheat the oven to 350F. Spray a baking sheet with olive oil spray, put the cutlets in the pan, and bake for 15-20 minutes, until golden brown.

To make the topping, in a large bowl toss the arugula, tomatoes, olive oil, and vinegar together to coat.

To serve, spoon a heaping portion of the arugula-tomato mixture on top of each cutlet and serve at once.

Topping