2 3 ounce slices seitan or pressed extra firm tofu
3/4 cup plain unsweetened milk
¼ cup hot sauce
1 tablespoon apple cider vinegar
1 cup flour
2 tablespoons poultry seasoning
1 tablespoon cajun seasoning
¼ teaspoon salt
High heat oil (canola, vegetable, peanut) for frying
2 large leaves leaf lettuce or romaine
2 ½ inch thick slices beefsteak tomato
1/2 avocado, sliced
Peppercorn Ranch Dressing
2 tablespoons whole peppercorns
1 1/2 cups mayo
1 teaspoon light miso
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 clove garlic
¼ teaspoon granulated onion
⅛ teaspoon celery seed
1 teaspoon chopped parsley
½ teaspoon chopped dill
¼ teaspoon salt
In a measuring cup, make “buttermilk” by adding the milk, vinegar, and hot sauce. Let rest for 10 minutes. Place seitan cutlets in a small bowl and pour the milk over top to submerge. Allow to marinate 15 - 20 minutes.
In the meantime, make the Peppercorn Ranch Dressing. In a small food processor add the peppercorns, and pulse until coarsely chopped. Add remaining ingredients, and process until combined. Thin out with a touch of water. Season with salt to taste.
In a high-sided, heavy-bottomed pan, add oil so that it is about ¾ inch deep. Heat on medium high. It’s ready when a tiny pinch of flour begins to foam immediately upon dropping it into the oil.
In a shallow plate mix together the flour, poultry seasoning, cajun seasoning, and salt.
Remove cutlets from the milk mixture, shake off excess milk, and dredge them both in the flour. Then, dip each cutlet back into the milk, then dredge in the flour again. Repeat this process one more time, then gently shake off excess flour, and place in the hot oil. Fry on one side, 2 to 3 minutes until golden, then carefully flip and fry another 3 to 4 minutes. Remove from oil, and place on a wire rack to slightly cool, while you prepare the sandwich
Spread some dressing on the bottom bun, then add tomato, lettuce, chick’n and avocado. Drizzle more dressing on top and add the top bun. Serve.