Vegan Chicken Cutlets

If you grew up eating the Standard American Diet, you likely had a meat, carb, and a vegetable at nearly every meal. When you switch to a plant-based diet, it can be hard to let go of that idea of what a balanced dinner plate should look like.

These vegan chicken cutlets are delicious, hearty and filling and brings back that “meat and potatoes” dinner plate in an easy meatless way!

Vegan Chicken ~ I use Say Grace Filets for the chicken cutlets.

Here are some reasons I love Say Grace (originally called Improved Nature):

• Made with ONE ingredient – non-GMO soy!
• Contains protein, fiber, iron, calcium, potassium
• Gluten-free
• No additives or preservatives
• Shelf stable for 4 years!
• Sustainably sourced
• Convenient and versatile!

Don’t miss my creamy and delicious Vegan Buffalo Chicken Dip that uses Say Grace Shreds, my hearty and comforting Vegan Jambalaya that uses Say Grace Chunks, and my Vegan Breakfast Casserole that uses Say Grace Bits!

As an alternative, you could use homemade seitan cutlets or slabs of firm tofu to bread and cook in this same manner, but know that the texture will be different.

Flour ~ I like chickpea flour for this recipe because it has great binding properties. I haven’t tried using regular all-purpose flour, but I assume it would work.

Milk ~ I use unsweetened plain almond milk. Any milk will work. I would stay away from full-fat coconut milk, however, because the coconut flavor would not be welcome here. You could even use water in a pinch.

Hot sauce ~ Flavor! It doesn’t make it spicy hot, it just adds an extra flavor boost. If you truly don’t like hot sauce, you can leave it out. Sriracha is a perfect substitute if you prefer.

Breadcrumbs ~ I like a combination of regular and Panko breadcrumbs for a really crispy breading. You can find gluten-free versions of both in most well-stocked grocery stores.

Because of the larger texture of Panko, using all Panko won’t allow the breading to stick quite as well. On the flip side, using all regular breadcrumbs won’t yield quite as crispy of a coating. In a pinch, you could use just one or the other, but know that the results will be slightly different.

Nutritional Yeast ~ Nutritional yeast brings a lot of savory flavor. There really isn’t any substitution, but you can leave it out if you must. You may want to increase the amount of other spices used.

Spices ~ I use Italian seasoning and dried sage. Combined with the nutritional yeast, it creates a very “chicken-y” flavor. Poultry seasoning would be a great substitution. Sometimes, it can be hard to find, which is why I went with the more well-known spices.

Say Grace Filets need to be rehydrated before using. Bring a pot of water (or broth for even more flavor!) to a boil (1) and add the filets (2). Gently boil them for 20 minutes until hydrated and tender (3). Drain well (4).

After draining, the water needs to be pressed out of the vegan chicken filets. This can be done a few ways:

~ Keep the filets in the colander (5) and place a large pot on top to press them down to release the liquid.

~ Once they are cool enough to the touch, simply squeeze them with your clean hands until most of the liquid is released.

Or my favorite way ~ to press them like a block of tofu. Place the filets on several paper towels in a single layer on a rimmed baking sheet (6). Top with another layer of paper towels and then place a second baking sheet on top. Put something heavy, like books, on top to weigh everything down (7).

While the vegan chicken is draining, set up the breading station. Whisk the chickpea flour, non-dairy milk, hot sauce, and salt in a bowl (8).

In a separate bowl (9) whisk together the breadcrumbs, nutritional yeast, and spices (10).

Coat the filets in the batter (11). Allow any excess batter to drip off before adding one filet to the breadcrumb mixture (12). Turn the filet over in the breadcrumbs making sure it is evenly coated on all sides (13).

Heat oil in a skillet over medium-high heat. Working in batches, place a few vegan chicken cutlets in the skillet at a time (14). Do not overcrowd the pan!

Once the first side is browned (15) flip the cutlets over and continue pan-frying on the second side until golden brown and crispy (16).

Once they are browned and crispy on both sides, transfer the cutlets to a paper towel lined plate to soak up any excess oil (17).

Serving suggestions

Complete the meal with a grain and vegetable on the side. Here are some great choices to try.

• Garlic Green Beans
• Oven Roasted Rainbow Carrots
• Vegan Mashed Potatoes
• Butternut Squash Mash
• Instant Pot Spinach Rice
• Vegan Fried Rice
• Vegan Quinoa Salad
• Shaved Brussels Sprouts Slaw

And don’t forget some easy Vegan Gravy to drizzle over your whole plate!

Storage

Fridge: If you find yourself with leftovers, keep them in an air-tight container in the fridge for 3 to 4 days.

Reheat: For best results, place in a hot dry skillet for a few minutes on each side or heat on a baking sheet in a preheated 375°F oven for 7 to 8 minutes until warmed through.

Reheating in a microwave will work, but the breading won’t remain as crispy.