This dish used to be one of my favorite dishes before going Vegan and I'm so happy I can now enjoy this spot on cruelty free version! Give it a try and see for yourself.
A chicken cutlet stuffed with a veggie ham and cheese, then battered and baked to a crispy perfection, and served with a delectable creamy sauce.
Ingredients:
1 package of Quorn Vegan Chik’n Cutlets
½ cup water
1 tbl Chicken less Broth
Yves Veggie Ham
2 Follow Your Heart Vegan Eggs, whisked
2 cups Ritz crackers, crushed well-seasoned with salt
Sauce, recipe below
Directions:
Preheat oven to 400
In a large frying pan whisk your water and chicken-less broth together
Heat over medium high
Add in your cutlets and cook for 5 minutes until heated thoroughly
Turn off heat and let sit for 5 minutes
Remove from liquid to cool
Once cooled, carefully cut a slit into the side of your cutlets to make a pocket
Stuff with 1 slice of cheese and 1 slice of ham
(Don’t over stuff, it should close up pretty good)
Repeat with remaining cutlets
Once done
Place your prepared vegan egg into a shallow dish, and your cracker crumbs into another shallow dish
Carefully grab your stuffed cutlets
Dip the entire cutlet into the vegan egg
Carefully remove excess egg
And then dredge into the cracker crumbs pressing along all sides to fully coat
Place into greased baking dish
Repeat with remaining cutlets
Spray generously with cooking spray
Place into oven and cook for roughly 20 minutes
While cooking prepare sauce, recipe below
Once golden remove from oven
Plate and drizzle with sauce
Serve and enjoy!
Sauce:
2 tbl of earth balance butter
2 tbl of flour
1-2 cups milk
1/4 cup nutritional yeast
¼ cup Follow Your Heart Parmesan
2-3 tbl of Dijon mustard
Directions:
Melt your butter over medium heat
Whisk in your flour to form a paste
Slowly whisk in your milk until mixed well
Start with 1 cup, adding more is sauce is too thick
Add in you Dijon, nutritional yeast and Parmesan
Mix well