Get ready to transform your plant-based cooking game with this mind-blowing Creamy Tuscan Vegan Chicken Milanese that proves you don't need meat to experience culinary magic! Imagine crispy, golden-brown cutlets topped with a luxurious, creamy sauce that will make your taste buds dance with joy. This Italian-inspired dish is not just a meal; it's a gourmet experience that will have even die-hard meat lovers questioning everything they know about vegan cuisine.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup flour
- 1 cup breadcrumbs
- 1 cup plant-based milk
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup vegan chicken cutlets
- 1/2 cup sun-dried tomatoes
- 1 cup spinach
- 1/2 cup coconut cream
Instructions
- Prepare your ingredients by measuring out all components and setting up three shallow dishes: one with flour mixed with garlic powder, one with plant-based milk, and one with breadcrumbs combined with Italian seasoning.
- Pat the vegan chicken cutlets dry with paper towels to ensure proper breading adhesion. Season each cutlet lightly with salt and pepper.
- Dredge each cutlet first in the seasoned flour mixture, coating evenly and shaking off excess. Then dip into plant-based milk, allowing excess to drip off.
- Carefully coat the cutlet in seasoned breadcrumbs, pressing gently to ensure a complete and even coating. Place breaded cutlets on a clean plate.
- Heat a large non-stick skillet over medium-high heat with 2-3 tablespoons of olive oil. Ensure oil is hot but not smoking.
- Carefully place breaded cutlets into the hot skillet, cooking for 3-4 minutes on each side until golden brown and crispy.
- While cutlets are cooking, prepare the creamy Tuscan sauce by sautéing chopped sun-dried tomatoes in a separate pan for 2 minutes.
- Add spinach to the sun-dried tomatoes and cook until wilted. Pour in coconut cream, stirring to create a smooth sauce.
- Once cutlets are cooked, transfer to a serving plate and generously top with the creamy Tuscan sauce.
- Garnish with fresh basil or parsley, and serve immediately while hot and crispy.
Tips
- Ensure your vegan chicken cutlets are completely dry before breading to achieve maximum crispiness.
- Use a hot skillet and enough oil to create that perfect golden-brown crust without making the cutlets greasy.
- Don't overcrowd the pan - cook cutlets in batches if necessary to maintain optimal cooking temperature.
- For extra flavor, try adding a pinch of nutritional yeast to your breadcrumb mixture for a cheesy undertone.
- Let the breaded cutlets rest for 5-10 minutes before cooking to help the breading adhere better.
- Use a meat thermometer to ensure your vegan cutlets are heated through, aiming for an internal temperature of 165°F.
- Fresh herbs like basil or parsley can elevate the final presentation and add a burst of fresh flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 0mg
