1. Make the Seitan Dough

1. In a large bowl, whisk together vital wheat gluten, nutritional yeast, onion powder, garlic powder, and smoked paprika.

2. In a separate jug, combine cold vegetable broth and soy sauce.

3. Pour wet ingredients into dry and mix with a fork until it starts to come together.

4. Knead the dough 2–3 minutes until firm and elastic. Rest for 5 minutes.
   Tip: Don’t over-knead to avoid tough seitan.

2. Shape and Simmer

1. Divide dough into two equal pieces. Flatten into ½-inch thick cutlets.

2. Simmer in a pot of gently simmering water or light vegetable broth for 30 minutes, flipping halfway.

3. Set Up Breading Station

1. Three shallow dishes: flour (seasoned with salt/pepper), non-dairy milk, panko breadcrumbs.

4. Bread the Cutlets

1. Pat simmered cutlets dry.

2. Dredge in flour, dip in milk, then coat with panko.
   Tip: One hand for wet, one for dry keeps the breading neat.

5. Fry to Golden Perfection

1. Heat 1–2 inches of oil in a heavy skillet over medium-high heat.

2. Fry cutlets 3–4 minutes per side until golden and crispy.

3. Drain on a wire rack over a baking sheet to keep the crust crisp.

6. Cook Bacon & Melt Cheese

• Cook vegan bacon until crispy.

• Place vegan cheese on hot cutlets; residual heat will melt it.

7. Assemble Your Double Down

1. Place one cutlet on plate, cheese side up.

2. Spread 1 tbsp creamy sauce, add vegan bacon, optional lettuce/tomato.

3. Top with second cutlet, cheese side down.

4. Grab both hands, lean over the plate, and enjoy!