Vegetarian Chicken Cutlet

Experience a delightful twist on a classic comfort food with this Vegetarian Chicken Cutlet recipe, a plant-based take on the beloved breaded cutlet. Made with protein-packed canned chickpeas, these cutlets boast a satisfyingly crispy crust thanks to a perfectly seasoned breadcrumb coating. Infused with aromatic spices like paprika, garlic powder, and thyme or oregano, and brightened with a splash of lemon juice, each bite bursts with flavor. Quick to prepare in just 35 minutes, these golden-brown cutlets are pan-fried to perfection and versatile enough to pair with salads, roasted veggies, or a creamy dipping sauce. Perfect for vegetarians and anyone looking to enjoy a hearty, meat-free meal, this recipe is a surefire hit for weeknight dinners or casual gatherings.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 15 oz canned chickpeas
• 1 cup breadcrumbs
• 0.5 cup all-purpose flour
• 1 large egg
• 0.25 cup olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried herbs (thyme or oregano)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice

Directions

Step 1

Drain and rinse the chickpeas thoroughly to remove excess salt and liquid.

Step 2

In a food processor, combine the chickpeas, onion powder, garlic powder, paprika, dried herbs, salt, pepper, and lemon juice. Blend until the mixture is smooth and starts to clump together, stopping to scrape down the sides as needed.

Step 3

Transfer the chickpea mixture to a large bowl. Add the flour and mix well until it forms a dough-like consistency. If the mixture is too dry, add a little water, one tablespoon at a time.

Step 4

Divide the dough into 4 equal portions and shape them into cutlet patties that are about 1/2 inch thick.

Step 5

Set up a breading station: Place the flour in one shallow dish, beat the egg in a second shallow dish, and put the breadcrumbs in a third shallow dish.

Step 6

Dredge each chickpea patty first in the flour, then in the beaten egg, and finally coat with breadcrumbs, ensuring each patty is thoroughly coated.

Step 7

Heat the olive oil in a large skillet over medium heat. Once hot, gently place the patties in the skillet.

Step 8

Cook the cutlets for 5-7 minutes on each side, or until golden brown and crispy. Add more oil if needed to achieve a crispy crust.

Step 9

Once cooked, transfer the cutlets to a paper towel-lined plate to remove excess oil.

Step 10

Serve the vegetarian chicken cutlets hot with your choice of sides and enjoy!

Nutrition Facts

Serving size	(733.1g)

Amount per serving	% Daily Value*
Calories	1639.5

Total Fat 76.7g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 7.3g
Cholesterol 219.5mg	0%
Sodium 5409.5mg	0%
Total Carbohydrate 198.6g	0%
Dietary Fiber 23.5g	0%
Total Sugars 19.1g
Protein 46.9g	0%

Vitamin D 53.8IU	0%
Calcium 264.6mg	0%
Iron 14.5mg	0%
Potassium 982.1mg	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: 41.3%

Protein: 11.2%

Carbs: 47.5%