Vegan Chicken Francese Recipe
I recently discovered this Vegan Chicken Francese recipe. This exquisite creation brings together a harmonious blend of flavors, offers incredible versatility, and provides numerous potential health benefits.
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Servings: 8 Servings
Calories: 250 kcal
Equipment
- Large Skillet
- Shallow bowl
- Separate bowl
- whisk
- Plate lined with paper towels
- Serving plate
Ingredients
- 8 plant-based chicken substitute fillets or Tofu
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 cup plant-based milk
- 1/4 cup fresh lemon juice
- 1/2 cup vegetable broth
- 1/4 cup vegan butter
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a shallow bowl, combine the all-purpose flour with a pinch of salt and pepper. Mix well.
- In a separate bowl, whisk together the eggs and plant-based milk until well combined.
- Dip each plant-based chicken fillet into the flour mixture, coating it evenly. Shake off any excess flour.
- Next, dip the coated fillet into the egg mixture, ensuring it is fully coated. Allow any excess egg mixture to drip off.
- Heat a large skillet over medium heat and melt the vegan butter.
- Place the coated plant-based chicken fillets into the skillet, cooking them in batches if necessary. Cook for about 3-4 minutes on each side, or until they turn golden brown and crispy.
- Once cooked, transfer the fillets to a plate lined with paper towels to absorb any excess oil.
- In the same skillet, add the lemon juice and vegetable broth. Stir well and bring to a simmer.
- Reduce the heat to low and return the plant-based chicken fillets to the skillet. Allow them to simmer in the lemon sauce for about 2-3 minutes, coating them well.
- Sprinkle the chopped fresh parsley over the fillets and gently stir to incorporate it into the sauce.
- Remove from heat and serve the Vegan Chicken Francese hot.
Notes
Tips and Tricks
Before coating the plant-based chicken fillets, make sure they are thoroughly thawed if using frozen ones. This will ensure even cooking. To achieve a crispier coating, you can double dip the fillets by repeating the dipping process in the flour and egg mixture. Use a wide and shallow skillet to prevent overcrowding when cooking the fillets. This allows for better browning and crispiness. Adjust the lemon juice and seasoning according to your taste preferences. Add more or less lemon juice to suit your preference for tanginess. If the lemon sauce is too thin, you can thicken it slightly by simmering for a few more minutes or adding a cornstarch slurry (cornstarch mixed with water). Garnish the finished dish with extra chopped fresh parsley for added freshness and visual appeal.Nutrition
Calories: 250kcal | Carbohydrates: 38g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 150mg | Fiber: 2g | Sugar: 1g
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