Veggie Chicken Cutlets (Printable)

Flavorful cutlets combining chickpeas, tofu, and spices for a wholesome, crispy main.

# What You'll Need:

→ Veggie Chicken Cutlets

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 7 oz firm tofu, pressed and crumbled
03 - 1/2 cup vital wheat gluten
04 - 1/4 cup nutritional yeast
05 - 1/4 cup all-purpose flour
06 - 1 tsp onion powder
07 - 1 tsp garlic powder
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper
11 - 2 tbsp soy sauce
12 - 1 tbsp olive oil
13 - 1/3 cup vegetable broth

→ Breading

14 - 1/2 cup all-purpose flour
15 - 1/2 cup unsweetened plant-based milk
16 - 1 cup panko breadcrumbs

→ Cooking

17 - 3 tbsp olive oil for frying

# How to Make It:

01 - In a food processor, blend chickpeas and crumbled tofu until mostly smooth.
02 - Add vital wheat gluten, nutritional yeast, flour, onion powder, garlic powder, smoked paprika, salt, and black pepper; pulse to integrate.
03 - Pour in soy sauce, olive oil, and vegetable broth; process until dough forms.
04 - Transfer to a bowl and knead 1–2 minutes until elastic.
05 - Divide dough into 4 equal portions; shape each into a 1/2 inch thick cutlet.
06 - Arrange three shallow bowls with flour, plant-based milk, and panko breadcrumbs respectively.
07 - Coat each cutlet by dredging in flour, dipping in milk, then covering with breadcrumbs.
08 - Heat olive oil in a skillet over medium heat; fry cutlets 4–5 minutes per side until golden and cooked through.
09 - Place cutlets on paper towels to remove excess oil; serve immediately.

# Expert Suggestions:

01 -
  • That crunch when you bite through the panko crust is genuinely satisfying, no apologies needed.
  • It comes together in under an hour, making weeknight dinners feel less like a project and more like a victory.
  • Works beautifully for both plant-based households and anyone curious about meatless meals.
02 -
  • Pressing your tofu is non-negotiable—wet tofu will make your dough soggy and your final cutlet won't crisp properly no matter how hot your pan is.
  • Don't skip the kneading step; those extra 60-90 seconds of hand work are what transform a crumbly mixture into something with actual structure and bite.
  • Medium heat is your friend; going hotter will burn the outside before the inside heats through, and going cooler means the breading absorbs oil instead of crisping.
03 -
  • If the breading isn't sticking well, your cutlet surface might be too dry—a light brush of plant milk on the dough before breading helps everything adhere.
  • Letting the breaded cutlets sit in the fridge for at least 30 minutes before frying helps the crumb coating stay put instead of sliding around in the pan.

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