Chik’n & Jungle Garden Veggie Saltimbocca

Our garden is going gangbusters. When I went the other day, the tomato plants were out of control, as was the basil and parsley. And there were 4 beautiful long eggplants. So I needed to make something with this stuff. Here’s what I came up with:


  • 2 Japanese eggplants, peeled
  • 4 Gardein chik’n scallopini cutlets
  • 1 egg
  • 1/4 cup-1/2 cup almond meal
  • 2 T flax
  • 1/2 sweet onion
  • 1 portabella mushroom
  • 1 T honey mustard
  • 1 T balsamic vinegar
  • 2 T lime/lemon juice
  • 1/4 cup white wine
  • 1 T capers
  • 1 t chili sauce ( I used one we picked up in Barbados)
  • 1 T parsley and basil chopped
  • ground black pepper and salt
  • paprika
  • 1 T olive oil and 1 T butter melted
  • sprinkle of shredded cheddar cheese

Eggplant saltimboca

The Method

  1. Beat the egg. add some of the salt, pepper, and parsley mixture
  2. Put the almond flour & flax on a plate. Add a little salt/pepper/paprika to the plate.
  3. Dredge each cutlet into egg and bread with almond flour/flax
  4. add 1 T olive oil and 1 T butter to a pan. melt/bring to a sizzle. Add cutlets and heat until golden on each side
  5. In a bowl, mix wine, honey mustard, capers, balsamic vinegar, and lime juice. Add to the pan with the cutlets. Heat on low or simmer. Add capers and a sprinkle of cheese at the end.
  6. Separately, peel the eggplants and chop the onion into strips
  7. Saute the onion. Add eggplant and mushroom. Add the rest of the basil & parsley mixture.  Add the chili sauce. cook until veggies are soft.
  8. Serve 1/4 cup of the veggie mixture on a plate. Add cutlet on top. Garnish with capers and herbs.



About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in CSA, garden produce, low carb, main dish, Recipes, vegan, vegetarian and tagged , , , , . Bookmark the permalink.

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