Post Punk Kitchen Forum

I searched and couldn't find an answer. I'm making these tomorrow at my sister's house. I want to bake (or saute...haven't decided) them there. Can I make them up ahead of time and do the baking (or frying) later? If yes, what's the best way to store? How early can I make them...like today instead of tomorrow? I've made the baked version lots of times but never fried. Which do you like better?

I made them the day before to cook the day after. I almost always fry them in a little bit of oil.
I think they get tougher when you make them before, which is a good thing. I just store them in the fridge, but if you want to keep them for longer then probably the freezer is better.

Thanks!

make sure you put layers of parchment/plastic wrap between each cutlet so they don't stick together! personally, i like fried better, but if i'm making a large quantity, i bake them because it's much easier.

I've got a big old electric skillet that my mom wanted to get rid of. I think I could fry several at once in that. I may have to do it in the garage because my sister's counter space isn't great. I love that skillet. I figured I'd use it occasionally, but I use it weekly. It's really great for a triple batch of salt and pepper tofu.

I bake them beforehand, and then fry them to crisp them up a bit right before I serve. Put some in a ceasar salad the other night...yummy. Good luck with them!

I like baked better than fried because it helps them get chewy in a good way, as in baking keeps them from getting mushy. I also vote for baking them ahead of time at your house and then just re-heating at your sister's. That's how I have gone about bringing them to my family's.

I always make mine during naptime and store in the fridge on the baking sheet. Then I just take out and bake at dinner time.

Bumping this--can y'all recommend a gravy to go with these? Thinking about making them for Christmas dinner.

I always start mine in a cast frying pan and when I flip, I transfer to the over to finish...get the best of both worlds doing it this way. Man, I have been craving these for 2 days now and was going to make them for dinner tonight already...gotta go make em right now!!!

I make the silky chickpea gravy from AFR and make jokes about how we are going to turn into giant chickpeas because that's all we eat. Yum and mashed potatoes.

I'd make a regular golden gravy, with finely chopped shallots in it & lots of fresh herbs, like chives, tarragon, sage & rosemary.

I almost always make it with the Savory Mushroom Gravy from the ppk. It's my favorite gravy and I might have eaten it as a soup when I have leftovers...

I serve mine with Bryanna's fat free brown gravy, my go to gravy.

Highly recommend the Vidalia onion sauce from Vcon!

Yeah that's what I serve them with too! So good!

Not a gravy, but I always make mine with the mustard sauce from Vcon. Num!

I like them baked with a little oil on each side. So good.

Is it possible to over knead these? Not sure if that was it or if it was that I baked them, but I wasn't dazzled. They were kind of dry and chewy.

I find them dryer and more chewy when baked.

I was thinking they'd be chewy I guess, but I didn't foresee the dryness. Also my first time doing anything with wheat gluten. Maybe I'll try again and pan fry.

When I bake them I tend to serve them with gravy to offset the extra dryness.

Yes, this is my favorite way to have them too.

i did mine in the kitchenaid, so i probably over kneaded. they were dry and chewy, but that's what i was going for. (i also baked). i would have made gravy but i was lazy.

Yes, it is definitely possible to overknead (another reason I'm not a big fan of seitan/gluten-based things in general), and the chickpea cutlets are chewier when baked than fried. They are pretty popular in my house, but as others have noted, I think they're best when served with a sauce or gravy (they are also good in sandwiches).