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.