Vegetarian Honey Mustard Pretzel-Crusted "Chicken"

Recipe is adapted from: http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/

Note: I changed the sauce recipe a bit - added half the amount of vinegar and also reduced the amount of bread crumbs and pretzels. Adjust the sauce to your tastes.

Shown here served with garlic mashed cauliflower.

Ingredients:

1 package Gardein chikn scallopini (freezer section)

1 cup panko crumbs

1 cup pretzel crumbs (about 2 cups of whole pretzels)

1/2 cup flour, plus more if needed

1/2 cup neutral tasting olive oil

1/2 cup Dijon mustard

1/3 cup honey (Iike clover or orange blossom)

1/4 cup water

1.5 Tbsp red wine vinegar

coarse salt and fresh ground black pepper

Directions:

Preheat the oven to 400° F. Grease a baking pan, or line with tin foil.

In a food processor pulse the pretzels until they are coarsely ground (some small pieces left). Add them to a shallow, wide bowl and mix with the panko crumbs. 

Add the oil, mustard, honey, water and vinegar to a food processor and blend a few seconds until smooth.

Season with salt and pepper.

Set up one bowl with flour and another bowl with half of the dressing - so you have 3 bowls including the one with the bread crumbs and pretzels. Take the (frozen) gardein cutlets one by one. First, coat with flour shaking off any excess. Then, fully coat with the dressing. Place in the third bowl and cover fully with the bread crumb mixture, pressing it on if necessary.

Add the cutlets to the baking pan and bake for about 20 minutes, flipping halfway. Serve with the remainder of the dressing.

Chickpea Cutlets with Mustard Sauce

Chickpea cutlets recipe is from Veganomicon.
Mustard sauce recipe is from: http://www.tablefortwoblog.com/2013/02/06/holy-yum-chicken/

shown served with mashed potatoes and roasted asparagus

CHICKPEA CUTLETS:

1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

instructions:

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Add the remaining ingredients and knead for about 3 minutes until strings of gluten have formed.

Preheat a large heavy-bottomed nonstick or cast-iron skillet over medium heat. Meanwhile, divide the cutlet dough into four equal pieces. To form the cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 x 4-inch rectangular cutlet shape. The easiest way to do this is to first form a rectangular shape in your hands and them place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They're ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. Preheat oven to 375 degrees F, lightly oil baking sheet. Brush each side of pattey with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden-brown.

MUSTARD SAUCE:

1/2 cup Dijon mustard (must be Dijon mustard, no substitutes)
1/4 cup PURE maple syrup (again, no substitutes)
1 tbsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tsp. fresh rosemary for garnish (optional, can also use dried rosemary)

instructions:

combine all ingredients in a small saucepan, whisk, and heat until warm.