Occasionally, like tonight, I want to eat something delicious that looks like chicken and tastes like chicken and even feels like chicken, BUT I don’t want it to BE chicken. Does that make me a bad vegan? Maybe..I don’t know. But I do know that there are plenty of others out there like me. Possibly you’re plant-based for better health or you’re against animal cruelty or you’re environmentally conscious or you’re just trying to incorporate more veggie options into your day. Personally, I think they’re all good reasons. And I think that if you’re in the mood for something closely resembling a great chicken recipe, keep reading….
Tonight I made “Chick’n Piccata.” That apostrophe, so blatantly inserted between the K and the N, says it all. What, might you ask, does the apostrophe really mean? Well, it means that, if prepared right, it will look like chicken, taste like chicken and even feel like chicken, BUT it won’t BE chicken. This Chick’n Piccata turned out really delish and satisfying–and very reminiscent of the classic favorite recipe with the “e”! I was happy with it. We were all happy with it. I think that’s really ok!
–adapted from Gardein Recipes
- 2 packages of Gardein Lightly Seasoned Chick’n Scallopini (total 8 cutlets)
- 5 Tablespoons of gluten-free, all purpose flour
- vegetable oil spray
- 4 Tablespoons of capers
- 1/4 to a 1/2 cup of white wine (or vegetable stock)
- juice from half large lemon
- 2 Tablespoons Earth’s Balance Vegan Spread
- Place the flour in a ziploc bag and shake each frozen cutlet in the bag one by one, lightly covering each one with flour.
- Spray vegetable oil in a large non-stick pan or coat the pan with a spoon of oil.
- Over medium/high heat, place the frozen, flour dusted cutlets in the pan and sauté on each side for about 3 minutes.
- When lightly browned on both sides, remove the cutlets from pan and put aside.
- Add capers and white wine to pan and reduce the liquid to about half.
- On low heat, stir in the Earth’s Balance and the lemon juice until melted and blended.
- Return the cutlets to the pan, turning each cutlet so that each side becomes coated with sauce.
- Serve with a spoon of sauce and capers drizzled on top of each cutlet and a slice of lemon on the side.