Ingredients
Dry
- 0.5 cup All-purpose flour (for dredging)
- 1 Tbsp Nutritional yeast
- 0.5 tsp Garlic powder
- 0.75 tsp Fine sea salt (divided)
- 0.5 tsp Freshly cracked black pepper (divided)
Other
- 4 qty Plant-based chicken cutlets (store-bought cutlets, pressed extra-firm tofu cutlets, or seitan cutlets)
- 3 cloves Garlic (finely minced)
- 3 Tbsp Capers (drained and rinsed)
- 1 qty Lemon (thinly sliced into rounds, seeds removed)
- 0.25 cup Fresh flat-leaf parsley (finely chopped)
Wet
- 2 Tbsp Extra virgin olive oil (for pan-frying)
- 3 Tbsp Vegan butter (cold and cubed, divided)
- 0.5 cup Dry vegan white wine (such as Pinot Grigio or Sauvignon Blanc; sub with extra broth if preferred)
- 0.75 cup Low-sodium vegetable broth
- 0.25 cup Fresh lemon juice (from about 1-2 medium lemons)
Method
- 1. In a shallow dish, whisk together the flour, nutritional yeast, garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 2. Pat the vegan cutlets dry. Dredge each piece thoroughly in the seasoned flour mixture, shaking off any excess. Reserve 1 teaspoon of the dredging flour for thickening the sauce later.
- 3. Heat the olive oil and 1 tablespoon of vegan butter in a large skillet over medium-high heat. Once hot and shimmering, add the cutlets and cook for 3 to 4 minutes per side until golden brown and crisp. Transfer the cutlets to a warm plate and set aside.
- 4. Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Sprinkle in the reserved teaspoon of flour and stir constantly for 30 seconds.
- 5. Pour in the dry white wine to deglaze the skillet, using a wooden spoon to scrape up any browned bits stuck to the bottom. Allow the wine to simmer vigorously and reduce by half, about 2 to 3 minutes.
- 6. Stir in the vegetable broth, fresh lemon juice, drained capers, lemon slices, and the remaining salt and pepper. Bring the sauce to a gentle simmer and let it cook for 3 to 5 minutes until slightly reduced.
- 7. Remove the skillet from the heat. Vigorously swirl in the remaining 2 tablespoons of cold cubed vegan butter until melted, creating a glossy, emulsified sauce.
- 8. Return the browned cutlets to the pan, spooning the warm lemon-caper sauce over them to coat. Garnish generously with fresh chopped parsley and serve immediately.
Chef's notes
Serve this dish alongside garlic-herb angel hair pasta, mashed potatoes, or roasted asparagus to soak up the bright, buttery pan sauce. If you prefer to cook without alcohol, simply replace the white wine with an equal amount of vegetable broth mixed with 1/2 teaspoon of white wine vinegar.