• Preheat oven to 350 F. Line a large rimmed baking sheet with parchment paper. Put all the apples on the sheet and toss with maple syrup and olive oil to coat. Spread out into a single layer. Scatter in the cranberries and ginger and then sprinkle on the brown sugar.
• Cover loosely with tin foil and bake for 20 minutes. Remove the tin foil and flip the apples. Bake for 15 more minutes or until tender and slightly browned.
• While the apples are baking prepare your shallots. I used the same cast iron pan for the shallots and the cutlets to cut down on dish duty. Just saute the shallots in the oil over medium high until shallots are nice and brown and crispy in spots. Transfer them to a bowl and cover with tin foil to keep warm.

Now make the cutlets:

• They should be cool to the touch and still damp from the simmering. Slice them lengthwise and at an angle to create 8 pieces.
• On a plate, toss together all of the breading ingredients. Preheat your pan to medium heat. Press each pieces into the breading to coat well.
• Pour a nice thick layer of oil into the pan. You’re not deep frying so don’t go overboard but 1/4 inch of oil would be just great. Pan fry the seitan for about 3 minutes on each side and then another 2 to 3 minutes or so on each side until nicely browned. Do it in two batches so that you don’t overcrowd the pan.

To plate:

• Lay each cutlet on the plate, top with some shallots and then smother in lots of apples.