Nutty Chicken-less Cutlets with Citrus Salad

Nutty Not-Chicken Cutlets with Citrus Salad
My Rachael Ray Challenge Day 101

Eat Heal Glow

Serves 4
This was so amazing I want to have it again tonight. I probably would have used firm tofu but I ran out and didn’t have time to run to the store. I had some Gardein Chicken-less Scalloppini in the freezer and decided to go with that. It was so good!!! The nut, breadcrumb, zest mixture was delicious and so fragrant. I will definitely use the mixture again with tofu, eggplant or seitan. Enjoy!!! XOXO

Ingredients:
4 pieces Gardein Chicken Scallopini thawed or 4 slices extra firm tofu.
Salt and pepper
½ cup almonds, toasted then pulse-ground in a food processor
½ cup gluten free chicken coating mix
¼ cup panko breadcrumbs gluten free or whole wheat
1 tablespoon lemon zest
1 tablespoon orange zest
2 tablespoons finely chopped fresh thyme
¼ cup nutritional yeast
A handful of parsley, finely chopped
Coconut flour for dredging
Flax eggs: 4 tablespoons not-chicken broth mixed with 1 tablespoon ground flaxseed
Olive oil or coconut oil for shallow frying
1 cup blood orange or navel orange sections (I used a combination of orange and grapefruit sections)
5-6 cups arugula
½ small red onion, very thinly sliced
½ lemon
EVOO for drizzling
4 wedges of lemon

Preparation:
Heat oven to 250F Place a metal rack on a rimmed baking sheet and place in oven to hold crispy cutlets warm once you begin cooking them. Season cutlets with salt and pepper on both sides. Combine ground-nuts, breadcrumbs, coating mix, citrus zest, thyme, nutritional yeast and parsley in a shallow dish. Arrange two more dishes with flour and flax eggs.

Heat a layer of oil about 1/8 inch deep in a large skillet over medium to medium-high heat. Coat cutlets in flour, shake off excess, then flax mixture and let excess drain off. Coat evenly and fully in breadcrumb mixture. Add cutlets to oil in batches and cook 3-4 minutes on each side. Keep cooked cutlets warm in oven while you finish the rest. Combine citrus sections with arugula and onions, and dress salad with lemon, EVOO, salt and pepper.
Serve cutlets with lemon wedges and salad alongside. Enjoy!!!