Yields4 Servings

Recipe and photo courtesy of Jenn Sebestyen, Veggie Inspired

This recipe first appeared on Veggie Inspired at https://www.veggieinspired.com/vegan-chicken-cutlets/.

Crispy Vegan Chicken Cutlets that taste just like the real thing! Pair them with a carb and a veggie for a hearty “meat and potatoes” type dinner. Easy to make and can easily be gluten free!

Ingredients
 8 Nature's Filets (Nature's PRIME Filets cooked according to directions)
For the batter
 ¾ cup Chickpea flour
 1 cup Unsweetened original non-dairy milk almond, soy, rice, oat, etc.
 ½ tsp Salt
 1 tsp Hot sauce optional (or sriracha)
For the breading
 ¾ cup Panko breadcrumbs, gluten free, if desired
 ¾ cup Regular breadcrumbs gluten free, if desired
 ¼ cup Nutritional yeast
 1 ½ tsp Italian seasoning
 ½ tsp Dried sage
 1 tsp Salt
 ¼ tsp Black pepper
For pan frying
 12 tbsp Olive oil or canola oil plus more as needed

Instructions
1

Bring a large pot of water to a boil. Add the Improved Nature PRIME Filets and gently boil for 20 minutes until hydrated and tender.

2

Drain and press out any excess water from the filets. (See NOTES below.)

3

Set up a breading station with two bowls. In one bowl, whisk together the chickpea flour, milk, salt and hot sauce. In the second bowl, stir together the breadcrumbs, nutritional yeast, Italian seasoning, sage, salt and pepper.

4

With one hand, place a filet into the batter, making sure all sides are coated. Let any excess drip off before placing it into the breadcrumb mixture. Using your other hand, turn the filet around in the breadcrumbs and pressing down to ensure all sides are coated evenly. Transfer to plate. Repeat with the remaining filets.

5

Heat the oil in a skillet on the stove over medium-high heat. The amount of oil you use will depend on how big your pan is. 1 to 2 tablespoons should be enough. You want to just coat the bottom of the pan so the filets don't stick.

6

Once the oil is hot, add a few of the breaded filets to the skillet. Space them out, don't overcrowd the pan! Cook for 3 to 4 minutes until the breading is browned and crispy. Carefully, flip the files over and cook another 3 to 4 minutes on the second side. You may need to adjust the heat if your filets are browning too much. Alternately, if it's taking longer than 4 minutes per side, you may need to increase the heat a bit.

7

Once browned on both sides, transfer to a paper towel lined plate to absorb any excess oil.

8

Repeat, adding more oil to the pan as necessary, until all of the filets are cooked.

9

Serve hot with your choice of sides.

NOTES / Pro Tips:
Boil in vegetable broth instead of water for an extra flavor boost.
After boiling, be sure to press as much of the liquid out of the vegan chicken filets as possible. You can do this a few ways:
~Keep the filets in the colander and place a large pot on top to press them down to release the liquid.
~ Once they are cool enough to the touch, simply squeeze them with your clean hands until most of the liquid is released.
~Or my favorite way ~ to press them like a block of tofu. Place the filets on several paper towels in a single layer on a rimmed baking sheet. Top with another layer of paper towels and then place a second baking sheet on top. Put something heavy, like books, on top to weigh everything down.
*Use a combo of regular and Panko breadcrumbs for the perfect texture. Gluten free is fine.
*Season the batter and breading, including salt!
*Drain on a paper towel lined plate after pan-frying to soak up any excess oil.
Source: Improved Nature® Published with permission of the author, Jenn Sebestyen, (VeggieInspired.com). All rights reserved.©

Visit ImprovedNatureDirect.com to purchase Nature's PRIME Filets

Ingredients

Ingredients
 8 Nature's Filets (Nature's PRIME Filets cooked according to directions)
For the batter
 ¾ cup Chickpea flour
 1 cup Unsweetened original non-dairy milk almond, soy, rice, oat, etc.
 ½ tsp Salt
 1 tsp Hot sauce optional (or sriracha)
For the breading
 ¾ cup Panko breadcrumbs, gluten free, if desired
 ¾ cup Regular breadcrumbs gluten free, if desired
 ¼ cup Nutritional yeast
 1 ½ tsp Italian seasoning
 ½ tsp Dried sage
 1 tsp Salt
 ¼ tsp Black pepper
For pan frying
 12 tbsp Olive oil or canola oil plus more as needed

Directions

Instructions
1

Bring a large pot of water to a boil. Add the Improved Nature PRIME Filets and gently boil for 20 minutes until hydrated and tender.

2

Drain and press out any excess water from the filets. (See NOTES below.)

3

Set up a breading station with two bowls. In one bowl, whisk together the chickpea flour, milk, salt and hot sauce. In the second bowl, stir together the breadcrumbs, nutritional yeast, Italian seasoning, sage, salt and pepper.

4

With one hand, place a filet into the batter, making sure all sides are coated. Let any excess drip off before placing it into the breadcrumb mixture. Using your other hand, turn the filet around in the breadcrumbs and pressing down to ensure all sides are coated evenly. Transfer to plate. Repeat with the remaining filets.

5

Heat the oil in a skillet on the stove over medium-high heat. The amount of oil you use will depend on how big your pan is. 1 to 2 tablespoons should be enough. You want to just coat the bottom of the pan so the filets don't stick.

6

Once the oil is hot, add a few of the breaded filets to the skillet. Space them out, don't overcrowd the pan! Cook for 3 to 4 minutes until the breading is browned and crispy. Carefully, flip the files over and cook another 3 to 4 minutes on the second side. You may need to adjust the heat if your filets are browning too much. Alternately, if it's taking longer than 4 minutes per side, you may need to increase the heat a bit.

7

Once browned on both sides, transfer to a paper towel lined plate to absorb any excess oil.

8

Repeat, adding more oil to the pan as necessary, until all of the filets are cooked.

9

Serve hot with your choice of sides.

NOTES / Pro Tips:
Boil in vegetable broth instead of water for an extra flavor boost.
After boiling, be sure to press as much of the liquid out of the vegan chicken filets as possible. You can do this a few ways:
~Keep the filets in the colander and place a large pot on top to press them down to release the liquid.
~ Once they are cool enough to the touch, simply squeeze them with your clean hands until most of the liquid is released.
~Or my favorite way ~ to press them like a block of tofu. Place the filets on several paper towels in a single layer on a rimmed baking sheet. Top with another layer of paper towels and then place a second baking sheet on top. Put something heavy, like books, on top to weigh everything down.
*Use a combo of regular and Panko breadcrumbs for the perfect texture. Gluten free is fine.
*Season the batter and breading, including salt!
*Drain on a paper towel lined plate after pan-frying to soak up any excess oil.
Source: Improved Nature® Published with permission of the author, Jenn Sebestyen, (VeggieInspired.com). All rights reserved.©
Vegan Chicken Cutlets with Nature’s PRIME Filets™

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