Vegetarian Chicken Piccata

I recently began the Pasta Lifestyle. Exactly what it suggests, if you live the #pastalifestyle you eat a lot of pasta. Linguine, rigatoni, ditalini and everything in between. This is a subset of hedonism, since humans would eat pasta at every meal if they made decisions based purely on pleasure. What is holding you back? As the world burns around us, at least you can have a cool fork in your hand and a pile of noodles in your face.

Pasta doesn’t have to be boring, it’s a great base for other foods, such as!!! Chicken Piccata. Chicken Piccata is a classic dish which I’ve never had in my life. I loved the idea of dredging and frying chicken and wanted to see what would happen if I tried it with Quorn Chik’n Cutlets. Long story short, it worked out really well and I will be breading these babies and putting them on a heaping mound of spaghetti until society ends in 2019. The real winner from this recipe is the sauce, which is salty and lemony and basically drinkable.

Ingredients:

  • 1 package of Quorn Chick’n Cutlets
  • 1 cup of flour
  • Olive oil
  • 1/2 cup lemon juice
  • 3 cups vegetable broth
  • 1/4 cup capers, rinsed
  • 4 tablespoons of butter
  • A whole heck ton of pasta
  • Parsley for garnish

I’ve never worked with this product before, but they come frozen. I covered them in water and then defrosted them in the microwave on a very low power setting.

Next, season the cutlets with plenty of salt and pepper. Prepare the flour for dredging.

Coat the cutlets in flour. It’s my natural inclination to cover them in as much flour as possible, but you really want just a thin coating, so tap off the excess.

Fry the cutlets in olive oil a few minutes on each side, until they are crispy and golden.

Remove the cutlets from the pan, but don’t get rid of the oil.

Bring the temperature down and add the lemon juice, vegetable broth, and capers to the oil, scrapping any bits on the bottom of the pan to incorporate into the sauce. Taste to make sure the juice to broth ratio works.

Bring the sauce to a boil and let it thicken. After a few minutes, turn the heat down and whisk in the butter.

Serve the chicken and sauce over your pasta of choice. Thin spaghetti is my favorite. Garnish with parsley.

Enjoy!

Draining pasta is the only work of the #pastalifestyle.

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