VEGAN CHICKEN CUTLETS

Chicken cutlets can be used in so many different dishes so I wanted to come up with a way to reinvent them.  The King Oyster Mushroom has a very mild flavour, so it makes the perfect chicken cutlet substitute.  Simply coat the mushroom slices with a blend of spices … it’s that easy.  Enjoy them as a main dish or stack them in a sandwich and create a chicken club or better yet, spoil yourself with a chicken Caesar salad.  The possibilities are endless, go wild!

Whisk milk and vinegar in bowl and let sit for 10 minutes to create buttermilk.

In separate bowl, whisk together all dry ingredients for coating.

Cut mushrooms ¼ inch lengthwise.

Dip each mushroom slice in buttermilk and then coat each slice with seasoning.  Place on a plate.

Heat up skillet with generous amount of oil.  Test the oil by dropping a tiny amount of seasoning in it.  If it begins to sizzle, the oil is ready.

Fry slices until golden brown and transfer to paper towel lined plate.

Looks,  slices and tastes like the real deal!

Slice the cutlets and enjoy them in a salad.  Photo above shows cutlets with Ultimate Caesar salad.  Get the recipe HERE.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

VEGAN CHICKEN CUTLETS

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 pieces 1x
  • Category: main/side
  • Method: fry
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Chicken cutlets can be used in so many different dishes so I wanted to come up with a way to reinvent them.  The King Oyster Mushroom has a very mild flavour, so it makes the perfect chicken cutlet substitute.  Simply coat the mushroom slices with a blend of spices … it’s that easy.  Enjoy them as a main dish or stack them in a sandwich and create a chicken club or better yet, spoil yourself with a chicken Caesar salad.  The possibilities are endless, go wild!

 


Ingredients

Scale
  • ½ cup blanched almond flour
  • ½ cup gluten-free flour
  • 1 teaspoon dry mustard
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 1 cup plant-based milk (not coconut)
  • 1 tablespoon white vinegar
  • 800 grams King Oyster Mushrooms, washed and completely dried
  • Avocado oil

Instructions

  1. Whisk milk and vinegar in bowl and let sit for 10 minutes to create buttermilk.
  2. In separate bowl, whisk together all dry ingredients for coating.
  3. Cut mushrooms ¼ inch lengthwise.
  4. Dip each mushroom slice in buttermilk and then coat each slice with seasoning.  Place on a plate.
  5. Heat up skillet with generous amount of oil.  Test the oil by dropping a tiny amount of seasoning in it.  If it begins to sizzle, the oil is ready.
  6. Fry slices until golden brown and transfer to paper towel lined plate.

 

 


Notes

Note:  Can prepare mushrooms in advance

Ideas to try with Chicken Cutlet recipe:

  • Lemon chicken:  Squeeze lemon juice over fried chicken piece when still hot.
  • Cut them smaller and thicker and they can be chicken nuggets.
  • Use chicken cutlets in sandwiches or wraps.  Perfect to make a chicken club sandwich!
  • Slice thinly and they make a tasty addition to salads.
  • Need a good Caesar salad recipe, look no further!  HERE

Keywords: vegan fried chicken cutlets, vegan cutlets, gluten-free cutlets, vegan chicken slices, gluten-free coating for chicken

 

 

 

 

 

 

 

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating