VEGAN VALENTINE's DINNER ❤️ "CHICKEN CUTLETS" MOZZARELLA, TOMATO & SPINACH STUFFED w/Balsamic Glaze

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VEGAN Valentine's Day DINNERS ARE SEXY TOO! ENJOY THIS RECIPE FOR TWO WITH a GLASS OF WINE by CANDLELIGHT! HOPE YOU ENJOY THIS RECIPE, SPREAD THE LOVE, LIKE, SUBSCRIBE & SHARE YOUR COMMENT XOXO
Live in Chicago? catering for events, gatherings, families & private occasions...etc .

Seitan Cutlet*****
1 cup vital wheat gluten
2 tablespoons nutritional yeast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon coconut aminos (or soy sauce)
3/4 cup vegetable broth

***** If you're skipping the stuffing part, this recipe can make 8 small cutlets BUT because you need a bigger cutlet in order to stuff them, this recipe can yield 2-4 cutlets (I did 3 cutlets )***

Batter
3/4 cup flour
2 teaspoons oregano
2 teaspoons garlic powder
1 teaspoon black pepper
3/4 cup almond milk (or any non-dairy milk of your choice)

Additional Ingredients
1 cup Italian seasoned breadcrumbs (plus extra if needed)
Fresh Spinach (about a cup)
Vegan Mozzarella cheese ( I use Daiya)
2 roma tomates, diced (no seeds and no “jelly” part)
Balsamic glaze (I used Trader Joe's)
vegetable oil for frying

INSTRUCTIONS
Preheat oven to 350F. Grease a baking sheet with rack and set aside.
Combine Seitan ingredients in a medium-bowl, mix until combined. Once combined, knead with your hands for a minute to form an elastic dough.
Separate dough into 4 roughly-equal sized pieces. Flatten each piece of dough between your hands (or with a rolling pin) to form a cutlet shape. Place evenly on the baking sheet and bake in pre-heated oven for 15 minutes, flipping halfway through. Let cool slightly.
Add your batter ingredients in a medium-sized bowl and mix into a thick liquid.  Fill a separate bowl with Italian breadcrumbs.
In a large skillet, heat vegetable oil on medium-high heat. Make sure the oil has heated up enough before adding cutlets.

Slice cutlet like you would an open face sandwich (but NOT all the way through). Place mozzarella cheese in the cutlet, then a couple of spinach leaves and then some tomatoes NOTE: I don’t have an exact amount for stuffing, and in the video I might have overstuffed my cutlet, so I would say just use your best judgement here. After you stuff your cutlet, one at a time, dip a cutlet in the batter. Shake off excess batter. Then dip the cutlet into the breadcrumbs, coating each side evenly. Then, place the cutlet into the hot oil.

Brown each side evenly, carefully checking and flipping, about 3-5 minutes on each side, going for a nice golden brown on each side.

If after 3-5 minutes on each side, the mozzarella hasn’t melted or the spinach hasn’t wilted, place a lid over the pan and fry for additional 1-2 minutes. When each cutlet is done, place it on a paper-towel lined plate to drain excess oil. I served my stuffed cutlet with a spring mix salad and a balsamic glaze. Enjoy!

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Live in Chicago? catering for events, gatherings, families & private occasions...etc .

Видео VEGAN VALENTINE's DINNER ❤️ "CHICKEN CUTLETS" MOZZARELLA, TOMATO & SPINACH STUFFED w/Balsamic Glaze канала Insatiable Vegan