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1
Break gluten into 4 to 6 pieces.
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2
Pound with a meat mallet to desired thickness: 3/4 inch for thicker cutlets, 1/4inch for thinner cutlets.
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3
When cooked, the cutlets will increase in size and thickness.
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4
Pour water into a saucepan.
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5
Add garlic powder, nutritional yeast, oil, soy sauce, lemon juice, black pepper, cumin and coriander.
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6
Bring water and flavorings to a gentle boil.
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7
Drop cutlets into this gently boiling broth.
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8
(If liquid is boiling rapidly, the texture of the cutlets will become spongy rather than veal-like.)
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9
The cutlets will sink to the bottom of the pan when they are dropped inches
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10
Allow them to cook, uncovered, only until they float to the surface of the liquid; for thin cutlets approximately 3 minutes, for thick cutlets 5 to 7 minutes.
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11
Remove cutlets with a slotted spoon and drain on paper towels.
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12
In this form, these cutlets resemble raw veal.
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13
They can be dusted with cumin powder and fried in oil on both sides.
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14
The liquid used to flavor cutlets makes an excellent broth for use in soups and gravies.
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15
It can be saved in the refrigerator for a week or longer to be used as needed.
