Chicken Picatta

chicken-picattaChicken picatta is an amazing Italian dish that I love.  In this recipe, I used vegan chicken cutlets by Quorn.  I paired it with roasted Brussel sprouts and mashed potatoes.  I hope you will enjoy this dish as much as I did……..
4 vegan chicken cutlets
1/2 cup of ap flour
1 tsp salt
1/2 cup of vegan egg substitute (usually in a powder form, just add water)
1/4 cup of olive oil
1 tblsp of capers
juice of one lemon
lemon slices
1/2 cup of white wine


blend the egg substitute in a med size bowl and put the flour in a separate bow.  Heat the olive oil in a non-stick pan.  Dredge the chicken cutlets in the egg wash then in the flour and set aside.  Once the olive oil is hot, place the cutlets in the oil and brown lightly on both sides.  Place the cutlets aside once brown and start your sauce.  Whisk the lemon juice and the white wine into the pan with the flour until it begins to thicken slightly, now add the capers and season with salt and pepper.  Simmer the sauce on low heat and add the chicken back to the pan, place the lemon slices on the cutlets, cover and allow to cook for an additional 10 min.  Plate and enjoy.

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