Vegetarian “Chicken” Piccata

It was almost dinner time, my husband was hungry, the cupboard was nearly bare, and I was feeling lazy. Some (ok – most) people would take the opportunity to order out. But vegetarian options are quite slim here in Eastern Washington, so I searched through my freezer and came up with a box of Morningstar Farms new Grillers Chik’n, vegetarian cutlets.

The cutlets have good texture and are made mostly from soy and wheat gluten. Unlike lots of vegetarian cutlets, these lack a fatty breading, and they only have 350 mg of sodium, which isn’t bad at all.  (You can find them in the freezer section at your grocers.)

Not content to just serve a bare cutlet, I followed this ChickN Piccata recipe from my newest book, Homestyle Meals Made Meatless.

First, beat an egg with a fork. In a small plate combine 1/4 cup flour, 1 tsp paprika, and 1/2 tsp dried lemon peel.

Dip the cutlets in the egg and then in the flour mixture. There is no need to completely thaw the cutlets first. Just let them sit on the counter while you prepare the egg and breading mixture and they will work perfectly.

Melt 2 Tbsp of butter in a skillet over medium high heat. Brown the patties in the melted butter, about 2 minutes on each side.

Combine 1/3 cup vegetarian chicken broth (or vegetable or mushroom broth, or white wine), 3 Tbsp lemon juice, and 1 Tbsp of chopped capers and pour over the cutlets. Cover and let simmer for 5 minutes. Serve, spooning the remaining sauce over each serving.

As you can see here, I served this quick, easy meal with oven roasted potatoes sprinkled with Parmesan cheese and steamed local asparagus. The whole meal was ready in under an hour and tasted so much better than eating out – plus it was much healthier too!

The ChickN Piccata is a great dish to serve when entertaining too, as it doesn’t take very long to prepare, doesn’t dirty many dishes, looks elegant, and has a piquant flavor that is different from the usual fare.  I have used drained tofu slices, and slices of Worthington brand Dinner Roast instead of the above cutlets when making this recipe. I bet it would be good with tempeh cutlets too. Let me know how your version turns out!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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