One food kept coming up as I browsed for menu items for our Fourth of July picnic on Friday: Fried Chicken. So, how was I going to make it vegetarian? And would it be good? I made up a recipe…based on some things I’ve done before…and my imagination. Well…the verdict is that it *was* good.
Here’s what we ended up having:
- Fried Chik’n (Vegetarian Gardein Chikn)
- Corn on the Cob with Parmesan, Lime & Chili
- Sweet Potato Salad
- Fruit Tartlets
So here’s how to make veggie fried chikn. It’s shallow fried. This is one of the first times I’ve fried something in a long time.
- 6 Gardein Chik’n Scallopini cutlets, cut in half
- 1/2 cup almond meal
- 2 T flax meal
- 1 T coconut shreds
- 2 eggs
- 1/2 cup barbeque sauce of your choice (we used “Global Warming” by Rocklands, a DC-based company making a tamarind chipotle sauce).
- 6 Parmesan crisps, crushed up (you could substitute corn flakes, crackers, anything crispy)
- canola or other oil
- 1 T parsley chopped
- salt and pepper to taste
- Cut cutlets in half. dry off with a paper towel
- Crack an egg and beat it. add chopped parsley to it. add a little salt and pepper to the mix
- Crush up the Parmesan crisps–you want to be able to coat the cutlets with them but you want them to have some texture–not be a fine powder. I pounded them with a mortar & pestle. Place them on a flat plate
- Mix up almond flour, coconut flakes, and flax on a flat plate
- Pour bbq sauce onto a 3rd plate
- Lay out a another plate for the finished cutlets
- Dip a cutlet in egg mixture. Dredge it through the almond/flax/coconut mixture. Dip it in bbq sauce, and then lastly in the Parmesan crisps. Set aside
- When you have several prepared, heat a shallow layer of oil, perhaps 1-2 inches deep in a skillet. Heat the oil until it sizzles.
- Carefully put the cutlets into the oil. They may spatter so put them in gently and immediately cover
- Cook about 1-2 minutes on each side. I found that they got a little dark after even a minute and a half.
- Lay out on paper towels.
- When they have cooled a bit, brush on a little more barbeque sauce
- We ended up serving these room temp, but served hot, or reheated in an oven would be even better.