My first mistake was not using a bread tin to bake the seitan. I realised after I'd made the dough that the bread tin was a casualty of our last move. So, I fashioned a makeshift bread tin out of aluminium foil.
This wasn't the brightest idea. It, of course, leaked and most of the liquid ended up in the cookie tray rather than in the tin.
My next mistake was forgetting to put some extra foil over the top of the tin. This, I believe, is to prevent such a hard crust forming on the seitan over the two hours it is in the oven. So these two mistakes led to my seitan having too hard of a crust and not being as nice and chewy as they should have been. This probably could have been mended by cutting off the crust, but oh well!
So after the seitan was done baking, I let it cool and then cut it into slices about 1/2" thick. I then breaded the cutlets the same way I bread mushrooms, then baked those cutlets in the oven for about 30 minutes on medium heat, flipping halfway.
For the sauce, I melted about 1/3 cup of Nuttelex into a pan, followed by about 1/3 cup hot sauce, a splash of red wine vinegar, some ketchup, salt and pepper and a drop or two of liquid smoke.
I flipped the cutlets until they are were completely coated in sauce and fried them until slightly crispy. You can toss in more hot sauce at any time! I pulled them off the stove, and whipped up a quick sauce to cool the hotness of the hot sauce. I mixed in about 2 tbsp. of mayo, 2 tbsp. of sour cream and a dash of lime juice and black pepper. Eat with napkins 'cos these are messy!