"Chicken" Picatta

I recently discovered one of (if not THE) best chicken substitutes - Quorn Meatless & Soy-free Naked Chick'n Cutlets.  (The cutlets do contain some egg whites, so they are not vegan.)

It has opened a whole new realm of recipes to experiment with.   This recipe is one of the first I have tried with the cutlets.  I was skeptical at first, but I am sold now.  It is delicious!!!  I have found this product at a number of places (now that I know to look for it) including Whole Foods and Fry's Food (aka Kroger).

Chicken Picatta is a classic Italian recipe, traditionally cooked in loads of oil and butter.  I have lightened it up a bit, but the flavor is still fantastic.  You will need:

4 Chick'n cutlets, thawed
1/2 cup all purpose flour
1/4 cup grated parmesan cheese*
1/4 tsp salt
1 tbsp butter
1 tbsp olive oil


Combine the flour, cheese, and salt in a bowl.  Dredge the cutlets in the flour, completely coating, but patting off any excess.  In a saute pan, combine the oil and butter over medium heat.  You could use 2 tbsp oil only, but a little butter does add loads of flavor.  Place the cutlets in the pan and cook until browned on each side, about 5 minutes per side.  Remove and keep warm.

For the sauce:

1/2 cup dry white wine (you can substitute broth here)
1/2 cup vegetable broth
1 tbsp butter or olive oil
juice from one small lemon
2 tbsp capers, drained
1 clove garlic, minced

To the same pan the cutlets were cooked in add the butter and melt.  Add the white wine and cook about 5 minutes.  Add the remaining ingredients and continue to cook for about 5-10 minutes, stirring frequently.  The sauce with thicken slightly.  You can always add a little more flour (tsp at a time) to thicken it further if you want.  Pour the sauce over the chicken and serve immediately.

I chose to serve my cutlets with a side of angel hair pasta and sauteed mushrooms.  There will be plenty of sauce to pour over everything.  To make the mushrooms, you will need a variety of mushrooms.  I used 5 shitake, 10 cremini, and 10 white button mushrooms.  Slice all the mushrooms.

I also added about 2 tbsp diced red onion.  Place about 1 tbsp olive oil in a saute pan.  Add the onion, a sprinkle of salt and pepper, and cook until soft.  Stir in the mushrooms.  Add more salt and pepper.  Cook, stirring frequently, until the mushrooms are softened and browned.  Enjoy!!