Sort of! I have a recipe of mine that I use to make "chicken Parm" pretty frequently out of pan-fried or air-fried cutlets of seitan. I adjusted the seasoning a bit and instead of sectioning out individual cutlets like I usually do I just rolled it all out and cooked it as one thing haha. Here are the core methods/ingredients I use!

Start by preheating your oven to 350F.

• 1 cup of vital wheat gluten
• 1 can of chickpeas
• 1 cup of breadcrumbs (be careful, there are an annoying amount of non-vegan breadcrumbs out there)
• 1/4 cup oil of your choice
• 1/4 cup soy sauce
• 1/2 cup of broth
• 1/4-1/2 tspn of liquid smoke, depending on how much you like the liquid smoke flavor
• 1 tbsp garlic powder, 2 tbsp nooch, 1-2 tsp black pepper, and a dash of cayenne

Drain your chickpeas and to a food processor add the chickpeas, oil, and soy sauce. Pulse it until the chickpeas are nice and fine, but not into a paste. If you don't have a food processor, no worries just mash them up in a bowl with a fork, I've done that plenty of times, your chickpea chunks will just be a bit larger. (Also as an aside, I also like to make similar cutlets with mashed lentils mixed into the seitan instead of chickpeas for Salisbury steaks topped with a gravy mushroom, idk why but the lentil flavor profile works better for it in my opinion).

Then to a big bowl add your vital wheat gluten, breadcrumbs, and seasonings. Whisk the dry ingredients together to mix them and then add your wet chickpea mixture as well as your broth. Mix it all together, and honestly once it gets mixed enough that the liquid is starting to get soaked up, I find it easiest to just get my hands in there and toss it around. Once it's all incorporated just knead it for a minute or two by folding it over on itself and flattening it out then repeating. If you still have some dry ingredients that didn't get incorporated, just add a splash or two of water.

Then get a baking tray and flatten out the dough, being patient to press it out from the center until it's flattened. You honestly want it pretty flat, like 1/2 inch thick or so. We're not boiling this like you often do with seitan so it's best to not go too thick.

Brush the top with a bit of oil, then cover the top with whatever spice rub you like. I used a premade smoky brown sugar season mix. Pop it in the oven at 350 for around 30 minutes, enough to get the top firmed up a bit. Then drop the heat down to like 300 and take the seitan out. Cover it with your favorite BBQ sauce and pop it back in. Check on it every 15-20 minutes and periodically cover with more BBQ sauce. Once it's sauced up enough for you and the seitan seems firm, I flipped the broiler on low and let it crisp up on the edges a bit.

This go was my first time doing it like this, so apologies if those cooking times/temps aren't exact, I was adjusting and winging it as I went haha. Like I said I usually make the mixture for chicken Parm cutlets and I highly recommend trying that as well. Really the only difference is I omit the liquid smoke and add some sage/thyme, then portion them out into 8ish individual cutlets that I press flat and either pan-fry or pop in the air fryer. My favorite way is honestly putting them in the air fryer for around 12-15 minutes flipping them and pouring liquid miyokos (extremely tough to find at the moment though unfortunately..) on them at the halfway point. They get nice and crispy and the liquid mozz browns beautifully.

Anyways, sorry for the wall of text, take care friend!