Prepare seitan by adding mashed cannellini beans, seasonings, and vital wheat gluten together in a large bowl.

Cut the loaf into 4 pieces and then roll the dough out into a chicken cutlet shape. I prefer to make mine very thin but you can make it to your desired thickness. As they steam they will plump up a bit as well.

Once they are rolled out steam them for 20 minutes. You can do this with a steamer basket or by placing a strainer over a large pot with about an inch of water. Place it on a low heat and cover. You may need to add more water as it cooks.

While the seitan steams preheat oven to 425°F (218°C).

Prepare breadcrumbs by adding all ingredients to a large shallow bowl or big dish and mixing. Prepare chickpea egg by adding the ingredients into a large shallow bowl and mixing.

Once seitan is steamed allow to cool for a minute as it will be very hot. Place it into the batter and allow the excess to drip off then coat in breadcrumbs. Repeat with all the cutlets.

Place on a large baking pan. Spray both sides of each cutlet with spray oil if you like. Bake for 20 minutes, then flip and bake for 10 minutes.

Once they are done sprinkle with sea salt if desired and enjoy.