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Monday, October 2, 2017

Vegan No Chicken Scallopini Piccata

So my birthday was yesterday and this was my dinner. One of my favorite Italian dishes. I did not have caper's on hand but if you make this and want to add them, by all means do so. 

My favorite pasta for this dish is angel hair but feel free to use your favorite pasta.

If you gave this to a carnivore, I swear they would not know it was vegan. My daughter said the same thing. 

I will do my best to give measurements but I always eyeball everything. 

Let's get to it. Here is what you will need. 
1 pkg Gardein Scallopini thawed
1 cup all purpose flour
1/2 tsp salt
1/4 tsp pepper
3 - 4 tbsp cold pressed extra virgin olive oil
juice of 1/2 a lemon 
2 cups vegetable broth
capers which are optional
pasta of choice

In a small bowl, mix the flour, salt and pepper. Coat the scallopini in the flour mix. 

Over medium heat, heat the olive oil. Once the oil is heated, gently add the scallopini and fry until golden, about 3 - 4 minutes each side. Remove from the pan. 

Add another two tablespoons of the flour mix into the oil and stir until thick and browned. Should take about two minutes. 

Very slowly add the vegetable broth about 1/4 cup at a time and stir until it looks like a sauce or gravy. Repeat this step until all of the broth has been added. 

Add the lemon juice and stir. Give it a taste to make sure it is seasoned properly. Add the caper's at this time if you wish.

Add the scallopini to the sauce and just let it sit there while you make your pasta.

When your pasta is finished cooking and drained, serve with the chick'n scallopini and lemon sauce and enjoy. 



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