Monday, October 18, 2010
You're in for a treat today if you like old-school Italian cooking! Now, the man's family is coming into town soon, and seeing as how they are Italian immigrants, they definitely know an impostor Italian meal when they taste it. Well, his mother has asked me to cook them something vegan, so I'm already shaking in my boots and getting my practice in. Now, last time they visited, they LOVED the vegan banana birthday cake (recipe here) that I made him, but now they want a meal! I was super nervous until Saturday night, when I re-created one of my favorite recipes of his mothers, only vegan! The best part...neither the man nor I could taste a single difference! Success? I think so!
Milanese de Pollo (Milanesa de Pollo in South America)
Gardein "Chick'n" Scalloppini
1 teaspoon Orgran No Egg (egg replacer)
2 tablespoons water
Bread Crumbs (Store-bought, or this super easy and delicious recipe below):
2 pieces of whole grain bread, toasted until crisp, but not burnt
Combine two pieces of toast and spices (enough to suit your individual taste) in a blender until crumbs. It's as simple as that, folks!
In a small dish, mix together your "No Egg" powder with the water. In another dish, put your bread crumbs. Pour some olive oil into a skillet, enough to cover the base of the skillet and heat.
When oil is hot enough to sizzle, but not burning, coat your gardein pieces in the egg mixture, then coat in the breadcrumbs. Place in the oil, and pan fry, about 4-5 minutes each side, until golden in color and heated through.
Serve over your favorite whole grain or rice pasta and your favorite sauce. Enjoy!