Scallopini is typically made from a meat cutlet breaded and sautéed in a tomato-wine sauce or a piccata. The cutlets in this recipe are still breaded and cooked in sauce, but they are made from chickpeas and vital wheat gluten, which gives them a chewy, meaty texture. Instead of a traditional sauce, they're served with a delicious white wine and mushroom gravy. This comforting Italian favorite is the perfect dish for dining in instead of going out or any holiday occasion.
Chickpea Cutlet Scallopini [Vegan]
For the Chickpea Cutlets:
- 1 cup cooked chickpeas
- 2 tablespoons olive oil
- 1/2 cup vital wheat gluten
- 1/2 cup plain bread crumbs
- 1/4 cup vegetable broth
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- 1/2 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon dried sage
For the Gravy:
- 1/2 cup onion, chopped finely
- 8 ounces mushrooms of any variety, sliced
- 2/3 cup vegetable broth
- 1 1/2 teaspoons cornstarch
- 1/4 cup non-dairy milk
- 1/2 teaspoon white wine
- 1/2 teaspoon prepared, dijon mustard
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1/4 teaspoon paprika
- Salt, to taste (optional)
To Make the Cutlets:
- Preheat the oven to 375°F.
- In a food processor, pulse all the cutlet ingredients until crumbly.
- Transfer to a mixing bowl.
- Knead the mixture for about 2 minutes, until strings of gluten have formed.
- Form the dough into a (roughly) 4x6-inch rectangle. Cut the rectangle in half and then cut the two pieces in half again. Shape each piece into a "cutlet," flattening and stretching them as you go.
- Place the cutlets onto a parchment-lined baking sheet and put them in the oven for 20 minutes. Flip the cutlets and cook them for another 8 minutes until golden brown, checking to make sure they don't burn.
To Make the Gravy:
- While the cutlets are cooking, place the onions in a frying pan on medium-high heat with a couple tablespoons of water and cook until translucent, about 5 minutes.
- Reduce heat in the pan to medium and add the mushrooms, cooking for an additional 5-7 minutes until the mushrooms lose their volume and become soft.
- In a small measuring cup, mix the vegetable broth and the cornstarch, whisking it with a fork and setting it aside.
- In another small measuring cup, mix the milk, the wine, and the mustard, whisking these ingredients with a fork and setting it aside.
- Add the vegetable broth mixture to the pan with the onions and the mushrooms. Mix until sauce thickens. You may turn down the heat if things are bubbling too aggressively, but medium heat should suffice.
- Add the milk mixture to the pan and mix thoroughly.
- Add the dry seasonings to the pan.
- When the cutlets are cooked, place them gently in the pan with the sauce and allow them to absorb some moisture (about 3 minutes).
- Serve immediately with mashed potatoes and green vegetables.
Adapted from the Veganomicon.