Tal Ronnen's Sage and Pumpkin Seed Veggie Scaloppini

Added to Recipes on Thu 08/19/2010

Ingredients

Makes 6 servings

 

Cranberry Cabernet Sauce:

3 tbsp extra-virgin olive oil

1 large shallot

4 sprigs of thyme

¼ cup dried cranberries

1 cup cabernet

1 cup faux chicken stock or vegetable broth

1 tbsp arrowroot

2 tbsp water

3 tbsp natural butter substitute

salt and pepper to taste

 

Cutlets:

12 (3 pkgs) seitan or Gardein chick’n scallopini (frozen) or Gardein 12 (3 pkgs) chick’n filets (fresh)

1 tbsp minced fresh sage

1 cup toasted pumpkin seeds (without shells)

1 tsp paprika

1 cup panko breadcrumbs

2 tbsp nutritional yeast flakes

Unbleached white flour

2 cups unsweetened soy milk

Olive oil for sautéing

Salt and pepper to taste

 

Directions

For the cranberry cabernet sauce, heat the oil in a sauté pan. Add the shallots and sauté for 3 minutes. Add the thyme and cranberries and sauté for 2 minutes. Season with salt and pepper. Add the cabernet and scrape the bottom of the pan, then reduce the liquid by half. Add the stock and reduce by half. Mix the arrowroot with the water and add to the pan. Stir well and continue to cook for 2 minutes. Turn heat off and whisk in the vegan butter 1 tbsp at a time.

Remove thyme stems.

 

For the cutlets, in a food processor, process the sage, seeds, paprika, bread crumbs, yeast, salt, and pepper until well incorporated. Thaw the frozen meat substitute. Dredge each cutlet in flour, then dip into the soy milk and then into the breadcrumbs. Sauté on each side until browned and crisp. 

 

Recipe by Tal Ronnen.