Vegan Chicken Breast

Yield

6 cutlets

Time

50 minutes

The Best Vegan Chicken made from seitan and tofu for the most tender and meaty texture. Perfect for frying as cutlets or nuggets and served with a garlic butter Piccata sauce and mashed potatoes.

Ingredients

The Cutlets – 12.3 oz silken tofu aprox 1.5 cups – 1 1/3 cup vital wheat gluten + more as needed – 1 Tbsp nutritional yeast – 4 tsp onion powder – 1 tsp garlic powder – 1 tsp sea salt Piccata Sauce – 1/2 cup vegan butter (I used Miyoko’s European) – 5 cloves garlic grated – 1 cup dry white wine – 2 Tbsp capers brined – 1/2 lemon – 1/4 cup Italian parsley roughly chopped Batter + Coating – 3/4 cup cashew milk (or any plain plant milk) – 3 Tbsp all purpose or whole wheat flour – 2 tsp onion powder – 1 tsp garlic powder – 1 tsp paprika – 2.5 cups panko bread crumbs for coating – 1 pinch salt – vegetable oil for frying

1. To the bowl of a food processor add the cutlets ingredients: crumbled tofu, wheat gluten, 1 tablespoon nutritional yeast, onion and garlic powders + sea salt. Process using the pulse button until a smooth dough ball is formed. If the mixture seems too sticky just sprinkle in a little more wheat gluten but take care not to over process. (Alternatively if the dough seems a little dry just add 1 Tbsp water).

2.  Remove the dough from the food processor and divide it in 6 pieces. Sprinkle with some wheat gluten if needed to prevent sticking. Roll each piece into a ball then flatten and stretch into 5 to 6 inch long ovals that are about 1/2 inch thick or so. (I prefer them thinner as they will puff up again during steaming)

3.  Bring 2 to 3 inches of water to a simmer in a large pot and place the steamer basket inside of the pot. Brush the cutlets with some oil and place them inside the steamer basket without touching each other. Cover with a lid and steam the for 25 minutes flipping them half way.

4.   Transfer the cutlets to a plate and allow to cool off completely. At this point they can be refrigerated for later use.

5.  Make the Piccata Sauce – Preheat a medium sauce pan over medium low heat. Add the vegan butter and as soon as it has melted stir in the garlic. Cook for about 30 seconds or so just until fragrant. Pour in the white wine and bring to a simmer. Add the capers and continue cooking until de sauce is reduced by half. Hit it with a squeeze of fresh lemon juice, remove from heat and stir in the fresh parsley.

6.  Batter + Fry the Cutlets – In a medium bowl whisk together the milk, flour, onion, garlic powder and paprika. Place the panko breads on a plate and season with a pinch of salt.

7.  Dip each cutlet in the batter and allow and excess to drip. Place in the panko coating and make sure to pack well all over pressing with your fingers where more coverage is needed. Repeat the process until all cutlets are breaded.

8.   Heat up 1 inch of vegetable oil in a heavy bottom skillet. Carefully place each breaded cutlet in the hot oil and fry for about 3-4 minutes on each side until golden brown to your liking. Transfer the cutlets to a cooling rack or a plate lined with paper towels.

9.    Serve hot with the garlic butter Piccata sauce over a bed of fluffy mashed potatoes. Finish with a light drizzle of olive oil and garish with fresh parsley.

Thick Brush Stroke

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