This one is a game changer! These fried chicken cutlets are better than takeout or store bought chicken replacements. They are super easy to make and it’s also super easy to double or triple the recipe and make enough to freeze for later! They can be used in dishes such as chick’n burgers, chick’n parm and many others. We chose to make chick’n and waffles! Don’t knock it till you try it. The sweetness of the waffles balances perfectly with the salty crispy cutlet. We hope you use this recipe and find it as delicious and affordable as we did!
Prep time: 10 minutes
Cook time: 45 minute boil, 15 minute pan fry. Total time: 60 minutes
Serves: 4 medium sized cutlets
For the cutlets:
- 1 cup of semolina flour (flour commonly used to make pasta)
- 1/4 cup of nutritional yeast
- 1/4 cup of rice flour
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of paprika
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- 1 tsp of dried basil
- 1/2 tsp of sriracha sauce
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 5 cups of vegetable broth
For the batter:
- 1/2 a cup of all purpose flour
- 1/2 tsp of garlic powder
- 1/2 tsp of paprika
- 1/2 a cup of cashew milk
- 1 tsp of maple syrup
- 1/2 tsp of mustard
- 1-2 cups of panko breadcrumbs
- 1 cup of grape seed oil for frying
- In a large pot, warm up your vegetable broth. Don’t bring it to a boil just yet because you’ll have to mix some with your dry ingredients.
- In a large mixing bowl, mix all of your dry ingredients listed under “for the cutlets”
- Once your broth is warm use 3/4 of a cup and pour it into your mixing bowl with your dry ingredients along with your small amount of sriracha.
- Use a spatula to mix your ingredients forming a dough. I found it easier just to get in there with my hands.
- Kneed your dough for roughly 3-4 minutes. Turn up the heat on your vegetable broth and bring to a simmer.
- Form a ball and slice into 4 equal sections. Form slices into cutlet shape or whatever shape you desire! You could easily make chick’n strips or any other shape.
- place your cutlets into your broth and simmer on low and cover for 45 minutes. Flip over half way.
- Heat up a large skillet and add your grape seed oil.
- For your batter, mix all ingredients (excluding breadcrumbs) in a mixing bowl to make a batter consistency. Pour your breadcrumbs on a large plate.
- Remove your cutlets from your broth and let cool for 5 minutes. Proceed to dip each cutlet into your batter and then coat with breadcrumbs.
- Place breaded cutlets directly into your frying pan with your hot grape seed oil. Grape seed oil has a much higher burning point than olive oil so it’s a much safer choice for frying!
- Fry each cutlet for roughly 5 minutes each side or until golden brown and crispy.
- Remove and place on paper towel to remove any excess oil.
- Serve and enjoy! They save very well in the freezer, just bake in the oven at 350 degrees to reheat!