Vegan cutlet

Inspired by the Milanese at Tal Ronnen’s Crossroads Kitchen in Beverly Grove, we attempted our own breaded Gardein cutlet. The challenge was twofold: (1) make the bread crumbs stick to the patty and (2) prevent them from sticking to the pan. We accomplished this with batter made from macadamia nuts and flaxseeds, and the standard combination of lots of oil and a hot pan sprinkled with coarse salt. The result was satisfyingly crispy on the outside and, somehow, juicy on the inside. Topped with a salad of arugula, frisée, and cherry tomatoes tossed in a balsamic vinaigrette, these cutlets were a filling but not-too-heavy treat.

Keeping it crisp: Coarse salt elevates the patty.

Crisp delivery: “Chik’n” with panko bread crumbs

Gardein party: Greens make it festive.

Gardein party: Festive frisée, with arugula and cherry tomatoes

1 T macadamia nuts
1 T flaxseeds
panko bread crumbs
2 Gardein Chick’n Scallopini patties

Combine macadamia nuts, flaxseeds, and 1/2 cup of water in Vitamix at top speed until thoroughly blended. Dredge frozen patties in batter, then coat with panko, pressing each patty down in the dish to crush large crumbs into flour-y powder. Fry at medium-high heat for 4 minutes on each side. Let sit on paper towels for a minute or two to remove excess oil. Plate, and top with salad.

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