Vegan Breaded Cutlets

Crisp, flavorful, and entirely plant-based, these Vegan Breaded Cutlets are the perfect centerpiece for a satisfying meal. Made with a wholesome blend of canned chickpeas, rolled oats, and nutritional yeast, these cutlets are packed with protein and seasoned with garlic powder, smoked paprika, and soy sauce for a savory flair. Coated in breadcrumbs and pan-fried to golden perfection, they boast a delightfully crunchy texture that's irresistible. This quick and easy recipe requires just 20 minutes of prep time and is ideal for weeknight dinners, meal prep, or a hearty addition to salads and sandwiches. Serve these crispy vegan cutlets fresh from the skillet with a sprinkle of fresh parsley for a touch of brightness, and watch them disappear!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 can (15 ounces) Canned chickpeas, drained and rinsed
• 1 cup Rolled oats
• 2 tablespoons Nutritional yeast
• 2 tablespoons Soy sauce
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Almond milk (unsweetened)
• 0.5 cup All-purpose flour
• 1 cup Breadcrumbs
• 0.25 cup Vegetable oil
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a food processor, combine the chickpeas, rolled oats, nutritional yeast, soy sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Step 2

Pulse the mixture until well combined and forms a thick, sticky dough. You may need to scrape down the sides of the processor a few times.

Step 3

Divide and shape the mixture into 8 equal cutlets using your hands, making sure they're not too thick for even cooking.

Step 4

Prepare three shallow bowls. In the first bowl, place the flour. In the second bowl, pour the almond milk. In the third bowl, add the breadcrumbs.

Step 5

Dip each cutlet into the flour to coat both sides, then into the almond milk, and finally into the breadcrumbs, pressing gently to ensure they adhere.

Step 6

In a large skillet, heat the vegetable oil over medium heat.

Step 7

Once the oil is hot, add the breaded cutlets to the skillet. Fry for about 3-4 minutes on each side or until golden brown and crisp.

Step 8

Transfer the cooked cutlets to a paper towel-lined plate to remove excess oil.

Step 9

Serve the cutlets warm, garnished with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(907.0g)

Amount per serving	% Daily Value*
Calories	2000.3

Total Fat 74.2g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 5396.4mg	0%
Total Carbohydrate 279.1g	0%
Dietary Fiber 40.3g	0%
Total Sugars 22.3g
Protein 72.1g	0%

Vitamin D 50IU	0%
Calcium 517.5mg	0%
Iron 22.8mg	0%
Potassium 1800.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 13.9%

Carbs: 53.9%