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Rosemary- and Hazelnut-Encrusted Seitan

Created by our chef, this flavorful and beautiful dish is perfect for holiday gatherings. Marinate it in the Special Sauce, and serve it with Red Wine and Shallot Gravy and Green Beans With Fresh Cranberries

1 cup hazelnuts, toasted
3 Tbsp. fresh rosemary, minced
2 cups flour
3-5 Tbsp. olive oil
1 lb. seitan cut or shredded into large chunks and marinated overnight or
1 box chicken-style White Wave Wheat Meat, available at health food stores.
Salt and pepper, to taste

• Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.
• Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.
• Serve hot with Red Wine and Shallot Gravy (see recipe).

Makes 4 to 6 servings