Plant-Based Chicken Piccata
Plant-Based Chicken Piccata
Recipe created by Chef Camillo Sabella
@chefcamillosabella
Serves 4
Ingredients:
4 plant-based chicken cutlets
¾ cup all-purpose flour, seasoned with the following:
½ tsp salt
¼ tsp ground black pepper
½ tsp garlic powder
Mix well - this seasoned flour is for dusting the plant-based chicken cutlets.5 Tbsp plant-based butter, room temperature
2 Tbsp olive oil
1 shallot (large), finely chopped
5 garlic cloves, grated
¼ cup white wine (optional, for deglazing the pan)
1 cup vegetable broth, mixed with ½ tsp vegetable bouillon
3 lemons, 2 zested and juiced and 1 sliced and set aside for garnish
2 Tbsp capers, rinsed and drained
¼ tsp crushed red pepper flakes (optional)
3 Tbsp flat-leaf parsley, washed, dried and chopped without stems, 1 Tbsp set aside for garnish
Salt and ground black pepper, to taste
For serving:
½ lb dry linguine pasta, cooked according to the package instructions
Plant-based parmesan cheese
Preparation:
Prepare 4 plant-based chicken cutlets and season the all over with salt & ground black pepper, to taste. Place the pre-seasoned flour in a bowl. Dip each piece of the plant-based chicken cutlets in the flour, turning to coat and shake off any excess. Discard the flour when finished dusting.
In a large skillet or frying pan, over medium heat, heat 2 Tbsp olive oil until hot. Add the plant-based chicken cutlets. Cook until golden brown on both sides, about 2-3 minutes per side.
Remove the plant-based chicken cutlets. Place on a plate lined with paper towels to soak up excess oil.
Add 1 Tbsp plant-based butter to the pan. Add shallots. Sauté until translucent, about 2 minutes, stirring occasionally with a spatula. Add garlic. Sauté for 30 seconds. Add white wine to deglaze the pan.
Add vegetable broth mixture to the pan. Stir occasionally to get all the delicious brown bits from the bottom of the pan. Place your cutlets back into the pan to soak up the deliciousness for about 1 minute.
Remove the cutlets to finish the sauce. Add the capers and crushed red pepper flakes. Whisk in the plant-based butter. Add the lemon juice, lemon zest and chopped parsley. Place cutlets back into the pan. Season to your liking with salt and ground black pepper.
Serve with lemon slices, cooked linguine and plant-based parmesan cheese. Enjoy!
Tips:
This recipe can be prepared gluten-free using gluten-free flour and gluten-free pasta.