Prep: Place the flour on a wide plate.

Tofu: carefully cut the tofu block into four pieces; I prefer to cut it in 4 thin layers. Sprinkle salt (I used 1 teaspoon) and pepper over both sides of each tofu piece, then dredge in flour and shake off any excess. Discard any remaining flour. 

“Chicken”: Cutlets should be thawed completely. I opted not to season the Gardein cutlets because they are pre-seasoned. Dredge in flour, then shake off any excess. Discard any remaining flour.

Fry the “Chicken”: Heat Add 2 tablespoons butter and 2 tablespoons olive oil to a large skillet or pan over medium-high heat and swirl together. Once the butter has melted and begins to bubble, add the tofu or “chicken” and fry for 2 1/2 to 3 minutes per side, or until golden. Remove from the pan and set aside on a paper towel-lined plate.

Aromatics:Reduce to medium heat and add the shallot. Sauté for 1 minute, then add the garlic and capers and sauté for an additional minute.

Make the Pan Sauce: Add the broth to the pan and simmer for 2 to 3 minutes. Dissolve the arrowroot powder in water, then add the slurry and simmer for an additional 1 to 2 minutes, until thick and glossy. 

Final Touches: Reduce the heat to low and stir in the remaining 1 tablespoon of butter, lemon juice, lemon wedges, and salt to taste. Add the tofu or “chicken” back to the pan and let sit until warmed. Turn off the heat and sprinkle with parsley. 

Serve: serve warm, topped with the remaining pan sauce. This recipe is best served fresh; if you plan to have leftovers, do not add those cutlets back into the sauce and reheat both the tofu/“chicken” and sauce separately to prevent it from getting soggy. Enjoy leftovers within 3 days of making and store in the refrigerator.