Breaded Seitan Steaks

Tonight for dinner I'm making breaded seitan steaks, butternut barley pilaf, and sautéed garlic spinach.  The breaded seitan recipe is from AllRecipes.com.  The original is vegan, but my version below has a couple of minor changes, including the addition of an egg to make the breading stick significantly better.  You can leave the egg out to keep it vegan though.  I use my own homemade seitan steaks, and the finished product tastes like chicken fried steak.  It's really good with mashed potatoes and milk gravy.

Ingredients
2 - 4 seitan steaks (each approximately the size of a deck of cards)
2/3 cup nutritional yeast (I had no idea what nutritional yeast was before this recipe, but now I love the stuff. You can find it on Amazon if you can't find it in stores, and it works much better as breading than actual bread crumbs.)
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon fresh ground black pepper
2 tablespoons Bragg liquid aminos
1 egg, beaten
2 tablespoons olive oil

Directions
In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. In another bowl, mix the egg and liquid aminos.  Dip seitan in egg mixture, then in the yeast and spice mixture. Set aside.
 Heat oil in a skillet over medium heat. Fry seitan steaks until browned on both sides.  This step can be done up to a day in advance -- just refrigerate the breaded steaks until you're ready to eat them.
Preheat oven to 375 degrees F.  Lightly coat an oven-safe dish with non-stick cooking spray and place breaded seitan steaks inside.  Cook seitan steaks for 25 - 30 minutes.

Leftovers can be refrigerated and reheated in an oven, but microwaving takes the moisture out quickly enough that they rapidly go from warm and tasty to rock hard and inedible.