By Tara Parker-Pope
Updated Oct. 16, 2023
- Total Time
- About 20 minutes
- Rating
- 4(14)
- Notes
- Read community notes
This hearty entrée has it all: tantalizing cutlets battered in crunchy, seasoned breadcrumbs, all covered in a robust, rich sauce. This lovely centerpiece dish, created by VegNews contributing chef Tal Ronnen, has been known to leave meat-eating relatives begging for seconds.
Featured in: Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce
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Ingredients
Yield:6 servings.
- 3tablespoons olive oil
- 1large shallot, diced
- 4sprigs thyme
- ¼cup dried cranberries
- Salt to taste
- Pepper to taste
- 1cup Cabernet wine
- 1cup vegetable stock
- 1tablespoon arrowroot powder
- 2tablespoons water
- 3tablespoons non-hydrogenated margarine, divided
- 1tablespoon minced fresh sage
- 1cup toasted, shelled pumpkin seeds
- 1teaspoon paprika
- 1cup panko breadcrumbs
- 2tablespoons nutritional yeast
- Salt to taste
- Pepper to taste
- 12vegan “chicken” cutlets, thawed
- 1cup unbleached white flour
- 2cups unsweetened soy milk
- Olive oil
Cranberry Cabernet Sauce
Pumpkin Seed Battered Cutlets
Ingredient Substitution Guide
Preparation
Step
1
Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.
Step
2
Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving.
Step
3
To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.
Step
4
Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
Step
5
Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.
Ratings
14
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Cooking Notes
Elissa Eckman
This recipe leaves out important info as to where to procure the 12 vegan chicken cutlets.
Patti
From the original article, missing here: 3. To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.
Janet
Step three repeats step two. I can make a guess but wonder what to do with the pumpkin seeds...
Lori L
Might I suggest Gardein Lightly Seasoned Frozen Chick'n Scallopini? These are available at Target and Whole Foods as well as several major chains.
Lauren
It's hard to find vegan cutlets that aren't breaded yet. If the author could provide info on the size of the cutlets, or how many would come from one Quorn or Gardein breast, that would help!
Patti
From the original article, missing here: 3. To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.
Lauren
This used to be in the original article, and then someone swapped it out so that the original article replicates the mistake in this recipe. Thank you for posting it!
Renee
I did this for Thanksgiving because I wanted to switch up my normal menu. If you're in Canada, PC Blue Menu makes wonderful plain chick'n cutlets that worked perfectly with the crust. The crust needed more herbs, I think, so I added additional sage, as well as rosemary, marjoram and thyme from my garden. The sauce is lovely; savoury and a fun way to introduce cranberries to people who aren't used to them. I used a VQA Syrah, which was gorgeous with the cranberries and shallots.
Elissa Eckman
This recipe leaves out important info as to where to procure the 12 vegan chicken cutlets.
Patti
Haven't tried this yet but we regularly use Quorn Chik'n Cutlets, breaded in a variety of ways. Might also work with home-made seitan or sliced, store-bought chicken-style seitan roast...
Janet
Step three repeats step two. I can make a guess but wonder what to do with the pumpkin seeds...
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