-4 vegan chicken cutlets/scallopini, thawed (Gardein)
-Salt & freshly ground black pepper
-1/3 cup flour
-2 Tablespoons olive oil
-2 tablespoons vegan butter, room temperature, divided
-1/3 cup freshly squeezed lemon juice
-1/2 cup dry white wine or 1 Tablespoon Grey Poupon
-1 Tablespoon capers, small pearl
-2 teaspoons nutritional yeast
-1/2 Tablespoon fresh parsley, for sauce
-Chopped fresh parsley, minced, for serving
Add flour with 1/4 teaspoon salt and 1/4 teaspoon of pepper in a shallow plate. Dip each chicken cutlet in the flour and shake off the excess.
Heat 2 tablespoon of olive oil in a large saute pan over medium high heat. Add the vegan chicken and cook for 5 minutes on each side or until browned. Once done place them on the plate and set aside while you make the sauce.
For the Sauce
Over medium heat add you mustard or wine in the same pan you cooked the chicken, add the lemon juice, nutritional yeast, and parsley, whisk until combined. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add 2 tablespoons of butter and capers, whisk to combine. Dredge each cutlet into the sauce and place on top of a simple vegan buttered pasta or serve alone. Spoon the remaining sauce over the cutlet. Serve 1 chicken breast on each plate. Serve with a sprinkling of fresh parsley. Enjoy!