Seitan scaloppine with bechamel and lemon

Seitan scaloppine with bechamel and lemon


  • 8 Seitan slices
  • Flour q.s.
  • 1 Lemon
  • ¼ Leek
  • 200 ml Hoplà Veg&Bio Bechamel
  • EVO Oil
  • Salt, Pepper


  • Toasted Bread cubes
  • Lemon zests
  • Leek sliced into rounds

Product used


Finely chop and stew the leek with a bit of EVO oil and a drop of water. After 3 minutes add the Hoplà Veg&Bio Bechamel, salt and pepper.

Dust the seitan slices with flour and fastly brown them in a pan with a bit of EVO oil. Place the scaloppine in the other pan with leek and Hoplà Veg&Bio Bechamel sauce. Grate in some lemon peel and cook for around 15-20 minutes (if it gets too dry, add some water).

Garnish the scaloppine with toasted bread cubes, lemon zests, browned leek rounds and pepper.

Vegan, Lactose-Free

Cooking with Hoplà Veg&Bio

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