|Vegan Fried Chicken|
1 teaspoon black pepper
4 vegan chicken cutlets/scallopinis, thawed (Gardein)
Heat oil that comes just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Heat it on medium/high heat to 350 degrees. Use a deep frying thermometer to check temperature. The oil should pop loudly when a sprinkle a little water over the top.
Dip each of the 4 cutlets in the flour dredge, then dip them into the "egg" wash, and back into the flour. Press down and around the sides of the cutlet to work the flour over The Vegg and coat the cutlet. Gently place 1 to 2 at a time into the hot oil. BE VERY CAREFUL with the oil. Cook for 3 to 5 minutes, or until breading is set and golden brown. Gently turn them with tongs and frying spider.
Carefully remove them from the skillet and drain on a platter lined with paper towels. Sprinkle each cutlet with a little salt and continue cooking each cutlet. Let oil reheat and repeat process for each.