ingredients
| gardein™ | |
|---|---|
| 4oz chick'n breasts pounded thin (flatten with hand not mallet to scallopini shape, being careful not to break apart) slice patty on bias in half after pounded | 6 |
| other ingredients: | |
|---|---|
| sea salt and freshly ground black pepper | to taste |
| unbleached flour for dredging | 2 cups |
| Earth Balance soy butter | 8 Tbl. |
| extra virgin olive oil | 6 Tbl. |
| fresh lemon juice | 1/3 cup |
| vegan chicken stock or vegetable stock | 1/2 cup |
| dry white wine | 1/2 cup |
| brined capers (rinse off to remove excess salt) | 1/4 cup |
| chopped garlic | 1/2 teaspoon |
| chopped shallots | 1/2 teaspoon |
| fresh parsley chopped | 1/3 cup |
instructions
season the gardein™ scallopini with salt and pepper. dredge scallopini in flour and shake off excess.
in a large 12 inch sauté pan over medium high heat, melt 3 tablespoons of soy butter with 3 tablespoons of extra virgin olive oil.
when soy butter and oil start to sizzle, add 3 pieces of scallopini and cook for 3 minutes.
when scallopini is browned, flip and cook the other side for 3 minutes. remove and transfer to plate.
melt 2 more tablespoons of soy butter and add another 2 tablespoons of oil, when soy butter and oil start to sizzle, add the other 3 pieces of scallopini and brown both sides as done before.
add the other 3 pieces to the plate and remove pan from the heat.
reduce heat to medium-low and add the white wine, lemon juice, stock, garlic, shallots and capers.
return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor.
check seasoning - if too bitter, add a pinch of sugar.
return scallopini to the pan and simmer for 3-5 minutes.
remove scallopini from the pan to a platter.
add remaining 3 tablespoons of soy butter to the pan and whisk vigorously.
pour sauce over scallopini and garnish with fresh chopped parsley
serve with wilted spinach or braised escarole.
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