Chick’n Scallopini with Piccata Sauce
[Vegan]

To Prep the Chick'n Scallopini: 

1. Add 2 tablespoons of lemon juice to a shallow (glass or ceramic) bowl or pie plate; set aside.
2. Whisk flour and garlic + onion powders on a dinner plate. Place beside the lemon plate.
3. Place a large plate or baking sheet (large enough to hold all filets or tofu slices) on the other side of the flour. Like an assembly line.
4. Place one of the chick'n filets or tofu slices in the lemon juice, and turn over to coat both sides.
5. Then dredge each side of the filet in the flour. Shake off excess flour.
6. Set on the platter, and repeat with the remaining filets or slices.
7. Place the platter of chick'n or tofu in the refrigerator, and start making the piccata sauce.

For the Piccata Sauce:

1. In a small bowl, whisk the flour, onion powder, salt, and pepper together; set aside.
2. Melt the butter in a medium saucepan. Once it's melted, whisk in the flour. Continuing whisking and cooking for 1 minute.
3. Slowly whisk the broth (and wine if using) into the pan. Make sure to whisk the flour mixture evenly into the liquid to avoid lumps.
4. Once the mixture has thickened, about 2 to 3 minutes, add the garlic and lemon juice.
5. Cook for 1 minute longer. Taste and season with salt and pepper.
6. Remove to a back burner, and keep warm on low heat; stir occasionally.

To Make the Chick'n Scallopini:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chick'n filets or tofu slices.
2. Don't crowd the pan. Cook in sets of two, if your skillet isn't large enough.
3. Cook about 2 minutes each side, or until browned.

For All Vegan Meat Types:

1. Remove chick'n to a platter, and pour piccata sauce into a gravy bowl (or a bowl with a ladle).
2. You can serve the scallopini beside or over pasta, rice, or mashed potatoes.
3. Ladle the creamy piccata sauce over top.