I used one package of the Chik'N (4 pieces) and had 2x the breading needed. Just make half of it. Next time I'll try baking them 15-20 minutes at 400. The flavor and texture of these are really good. Served them with a dollop of tomato sauce.
A vegetarian chicken scallopini, Gardein-brand vegan chicken, is breaded with a seasoned bread crumb coating and sun-dried tomatoes for a gourmet vegetarian and vegan entree, perfect for any special occasion dinner. Recipe and photo courtesy of gardein. Here, it's pictured with some roasted potatoes and a gourmet spinach and basil puree.
Yield: 4 servings
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- 1 cup(s) seasoned bread crumbs (half panko?)
- 1/2 jar(s) oil-packed sun dried tomatoes drained, oil reserved
- 1 tablespoon(s) oil from tomatoes
- 2 clove(s) garlic large, minced
- 1 cup(s) flour
- 1 cup(s) soy milk
- 1 package(s) Gardein-brand vegan chicken
- Process the bread crumbs, sun-dried tomatoes, oil and garlic together in a food processor until well combined.
- Place flour in a wide shallow container, and place soy milk in a separate shallow container.
- Place each thawed "chicken" cutlet in flour, then dip into soymilk, then coat well with sun-dried tomatoe bread crumbs.
- Sautee over medium-high heat until lightly browned and well crisped.
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This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.
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