INGREDIENTS:
FOR THE CHICKEN FILETS:
1 1/2 cups vital wheat gluten flour
1 cup of cooked chickpeas OR 300g of tofu (1 1/4 cups) OR 1 cup of white beans
1/4 cup water
1 teaspoon garlic powder
1 tablespoon nutritional yeast
1 teaspoon onion powder
1 1/2 teaspoon vegetable bouillon
1 teaspoon salt
1/4 teaspoon of black or white pepper
1/3 teaspoon of MSG
1 tablespoon of tahini Or vegan mayo OR oil
FOR THE BREADING:
1/2 cup of flour
1 cup of water
1 cup of breadcrumbs
Oil for frying
Vegan bologne or vegan ham
Vegan cheese
METHOD:
Add all the ingredients for the chicken filets to a mixer, mix until well combined, for about one minute
Add the mixture to a clean board, cut the dough into smaller pieces, flatten them out until they measure about 1/3 of a centimeter thick, about 1/7 of an inch.
Add the vegan bologna or vegan ham and the vegan cheese of your preference on the top of the cutlets, close it by pressing the edges well, and proceed to this method until you have made all the cutlets.
Mix the flour and the water into a deep plate, stir until, well combined, add the breadcrumbs to another deep plate
Take the cutlets and immerse them in the water flour batter then into the breadcrumbs and fry them in hot oil on low heat for 4 minutes each side.
Place the cutlets to an oven rack, put them in a 350F preheated oven for 10 to 15 minutes.
Serve immediately.
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VEGAN CHICKEN(LESS) CORDON BLEU⎜SIMPLE & EASY RECIPE
Recipe by Chef Jana
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