This tastes just like chicken!
Before I became vegan chicken was essential part of diet. A lot of recipes I made were centered around chicken as the main component. Finding a suitable replacement for a chicken cutlet that is soy and sugar free is next to impossible.
I initially cultivated this recipe so that I could make something that would satisfy my craving for a chicken sandwich. After I made it I realized it has so much more potential that just a sandwich. You could use these “chicken” cutlets for a vegan chicken parm or maybe even a piccata recipe. Honestly the sky is the limit, so hop in the kitchen and give this recipe a try!
Time: 45 minutes
Yield: 8-10 pieces
Ingredients:
For “chicken”:
2 cans jackfruit drained
2 cans chickpeas
1 cup ap flour
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon smoked paprika
1 Tablespoon salt
1 teaspoon pepper
2 cups vegetable stock
2 teaspoons apple cider vinegar
1/2 cup aquafaba
For batter (optional):
1 cup flour
2 cups plant milk, water or pickle juice
1 teaspoon salt
1 teaspoon pepper
Instructions:
In a skillet on medium heat combine jackfruit and vegetable stock. Cook until all the vegetable stock has evaporated.
Drain chickpeas, reserve 1/2 cup of juice (aquafaba)
Thoroughly mash chickpeas or put in food processor.
Add the cooked jackfruit and remaining ingredients. Mix until well incorporated.
Form into patties and coat in flour. (Skip next step if you do not want to make a wet batter)
Optional: Combine ingredients for wet batter and dip flour coated patties into it.
Deep fry until golden brown.
