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vegan chicken cutlets with sage and pumpkin seed crust

vegan chicken cutlets with sage and pumpkin seed crust

INGREDIENTS

  • 12 vegetarian “chicken” filets or scallopini (use gardein brand)

  • 1 Tbsp minced fresh sage

  • 1 cup toasted pumpkin seeds (without shells)

  • 1 tsp paprika

  • 1 cup panko breadcrumbs

  • 2 Tbsp nutritional yeast

  • 3/4 cup – 1 cup unbleached white flour

  • 2 cups unsweetened soy milk

  • olive oil for sautéing

  • salt and pepper to taste

PREPARATION

In a food processor, process the sage, seeds, paprika, bread crumbs, yeast, salt, and pepper until well incorporated.

Dredge each vegetarian “chicken” cutlet in flour, then dip into the soy milk and then into the panco breadcrumb mixture.

Sauté on each side until browned and crisp.

Serve topped with a gourmet cranberry cabernet sauce for Thanksgiving.

Serves 6 as a Thanksgiving or special occasion entree.

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