Monday, November 8, 2010

Go Nuts

(just be glad I didn't make a Peas in a Can joke)

Pecan Crusted Chick'n Cutlets

The first time I had pecan crusted tofu was at Blossom in NYC. It was served with a cashew cream sauce and it was so good I didn't know what to do with myself. The skies opened up, sunbeams shone through the clouds onto the plate and angels began to sing (or whatever it is that angels do). So I ate the whole thing.

Ever since then I have been obsessed with pecan crusted tofu which just so happens to be a staple at health food stores, in my experience anyway. I buy it on occasion but this is the first time I made it myself and it tasted much better than the stores but not quite at Blossom level (although that could be due to the lack of cream sauce).

It sounds complicated but really the whole thing took about 10-15 minutes excluding defrosting time.

Here's how I did it...

2 defrosted chick'n cutlets (I used Gardein, I would imagine you could use seitan or tofu as well)
1/3 cup of unbleached-all purpose flour
1/4 cup of soy milk (I used Lite Silk)
          (Option: egg replacer or flax powder mixed in water should work as well)
1/4 cup of pecans
1/4 cup of panko bread crumbs (I would think any unseasoned bread crumbs would work)
Dash of nutmeg (optional)
Pinch of salt and pepper
1-2 Tbsp olive oil for pan frying (next time I make this I'm going to try baking it)
  • Crush the pecans finely. I crushed them by hand in a mortar and pestal but a coffee/spice grinder will work too.

  • Then I laid out one plate and two shallow bowls/dishes.
    • Spread the unbleached-all purpose flour on the plate.
    • Pour the soy milk one of the shallow bowls/dishes.
    • In the last bowl/dish, mix the crushed pecans, breadcrumbs, nutmeg, salt and pepper until well incorporated.
  • Take your cutlets and dredge in the flour until it is fully covered. Then dip in the soy milk until the whole cutlet is covered in both the flour and soy milk. Finally press the cutlets into the pecan/bread crumbs mixture, ensuring that the entire cutlet is fully covered in the mixture.
  • Heat your oil in a pan and place the cutlets in the pan.
    • Flip after a few minutes when each side is browned.

Serve up this nutty goodness on a special occasion or as a well deserved treat.


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