Vegetarian Chicken Cutlet
Satisfy your craving for a crispy, savory cutlet without the meat by whipping up these irresistible Vegetarian Chicken Cutlets! Made with protein-packed canned chickpeas and seasoned to perfection with garlic powder, paprika, and dried herbs, these patties are shaped and breaded to mimic the iconic texture of traditional chicken cutlets. The recipe combines simplicity with flavor, featuring a golden breadcrumb coating and a zesty hint of lemon juice. Pan-fried in olive oil to achieve a crunchy exterior and tender, flavorful interior, these cutlets are ready in just 35 minutes, making them a quick and wholesome dinner option. Perfectly paired with a side of roasted vegetables, a fresh salad, or even sandwiched in a bun, they’re a versatile and satisfying addition to your vegetarian recipe rotation. Packed with plant-based protein and loaded with flavor, these cutlets are a delight for vegetarians and meat-eaters alike!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Drain and rinse the chickpeas thoroughly to remove excess salt and liquid.
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.
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.
Divide the dough into 4 equal portions and shape them into cutlet patties that are about 1/2 inch thick.
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.
Dredge each chickpea patty first in the flour, then in the beaten egg, and finally coat with breadcrumbs, ensuring each patty is thoroughly coated.
Heat the olive oil in a large skillet over medium heat. Once hot, gently place the patties in the skillet.
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.
Once cooked, transfer the cutlets to a paper towel-lined plate to remove excess oil.
Serve the vegetarian chicken cutlets hot with your choice of sides and enjoy!
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 5410 mg | 235% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 19.1 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 265 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 982 mg | 21% | |
*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.
