The Vegan Crispy Garlic Herb Stuffed Chicken Cutlets are tasty and contain 360 kcal per serving. Takes 45 minutes to prepare this recipe. Serve them at lunches, events, holidays, feasts, celebrations, festivals, or get-togethers. It contains chicken cutlets, salt, vegan cream cheese, nutritional yeast, vegan mozzarella shreds, garlic, parsley, chives, black pepper, basil, onion powder, oregano, all-purpose flour, unsweetened soy milk, Dijon mustard, panko breadcrumbs, garlic powder, Italian seasoning, paprika, and olive oil. We may pair this recipe with garlic mashed potatoes, roasted broccoli, garden salad, sweet potato fries, quinoa pilaf, garlic spaghetti, pesto pasta, or coleslaw. Keep this Vegan Crispy Garlic Herb Stuffed Chicken Cutlets in the refrigerator for 4 days.
STATS:
- Total Time: 45 minutes
- Serving Size: 1 stuffed cutlet
- Cuisine: American
- Servings: 4
- Calories: 360 kcal
- Preparation Time: 20 minutes
- Course: Main
- Diet: Vegan
- Cooking Time: 25 minutes
EQUIPMENT:
- Cutting board
- Knife
- Mixing bowls
- Measuring cups
- Small spoon
- Baking tray
- Measuring spoons
- Toothpicks
- Shallow breading bowls
- Baking paper
- Pastry brush
- Tongs
- Oven
INGREDIENTS:
FOR THE CUTLETS:
- Half tsp salt
- 4 vegan chicken cutlets
- Half tsp black pepper
GARLIC HERB FILLING:
- 4 oz softened vegan cream cheese
- Half cup vegan mozzarella shreds
- 2 tbsp nutritional yeast
- Quarter tsp black pepper
- 1 tsp chopped basil
- Half tsp onion powder
- 2 minced garlic cloves
- 1 tbsp chopped parsley
- Quarter tsp dried oregano
- 1 tsp chopped chives
CRISPY COATING:
- Half cup all-purpose flour
- 1 tsp Dijon mustard
- ¾ cup unsweetened soy milk
- 1 cup panko breadcrumbs
- Quarter cup nutritional yeast
- 1 tsp garlic powder
- Half tsp paprika
- 1 tsp Italian seasoning
- Quarter tsp salt
- 2 tbsp olive oil
INGREDIENT NOTES:
VEGAN CHICKEN CUTLETS:
- They have a tender texture that gets juicy from inside while baking. You may use tofu cutlets as per your preference.
VEGAN CREAM CHEESE:
- It makes the smooth and creamy filling in the recipe. Cream cheese melts well while baking and holds the herbs well. You may use oat cream cheese as an alternative.
NUTRITIONAL YEAST:
- This yeast gives a naturally cheesy and savory taste to the cutlets. It gives extra protein and nutrients to the recipe. You may use finely grated Parmesan as another choice.
ALL-PURPOSE FLOUR:
- It sticks the vegan milk to the cutlets well to attach the breadcrumbs properly. Utilize whole wheat flour in the recipe as a substitute.
DIJON MUSTARD:
- This mustard gives gentle tanginess and improves the taste of the coating. Include yellow mustard if you are not using Dijon mustard.
PANKO BREADCRUMBS:
- It makes the coating extra crispy and light. Panko breadcrumbs get brown while baking and make the recipe look better. Regular breadcrumbs are good to include in the recipe as a replacement.
INSTRUCTIONS:
- First, cover the tray with baking paper and warm the oven to 400°F.
- Carefully cut the pocket in the vegan chicken without slicing the chicken whole.
- Mix vegan cream cheese, mozzarella, black pepper, nutritional yeast, garlic, onion powder, herbs, and oregano in the bowl.
- Spoon the filling evenly in the cutlet and seal the opening with toothpicks.
- Season the cutlets with salt and pepper, then include flour in one bowl.
- Mix soy milk and Dijon mustard in the second container.
- In the third bowl, mix breadcrumbs, nutritional yeast, garlic powder, salt, Italian seasoning, and paprika.
- Coat the stuffed cutlets with flour, then dip in the soy milk mixture.
- Cover them well with the breadcrumb mixture and put them on the tray.
- Brush the cutlets with olive oil and bake for 25 minutes.
- Lastly, cool the cutlets for 5 minutes, then serve.
SERVING SUGGESTIONS:
POTATOES:
- Garlic Mashed Potatoes
- Roasted Baby Potatoes
- Crispy Potato Wedges
- Sweet Potato Fries
VEGETABLES:
- Roasted Broccoli
- Garlic Green Beans
- Honey-Free Glazed Carrots
- Grilled Asparagus
- Roasted Brussels Sprouts
SALADS:
- Garden Salad
- Caesar Salad
- Cucumber Tomato Salad
- Mediterranean Salad
- Coleslaw
GRAINS:
- Lemon Herb Rice
- Brown Rice
- Quinoa Pilaf
- Wild Rice
PASTA:
- Vegan Alfredo Pasta
- Garlic Spaghetti
- Lemon Herb Orzo
- Pesto Pasta
SAUCES:
- Vegan Garlic Aioli
- Dairy-Free Ranch
- Marinara Sauce
- Vegan Mushroom Gravy
- Lemon Herb Sauce
TIPS:
- Avoid overfilling the cutlets to keep the filling from leaking.
- Chill the cutlets for 15 minutes, then bread for better handling.
- Brush the snack with oil, then cook to get the crispiest crust.
- Fresh herbs give better taste in the recipe.
STORAGE INFORMATION:
FRIDGE:
- Put the cutlets in the vessel and keep them for 4 days.
FREEZER:
- Freeze the cooked or uncooked cutlets in the box for two months.
FAQs:
Can I make these cutlets earlier than the required time?
- Yes, they are good to assemble 24 hours in advance and bake when needed to serve.
Which cheese gives better results in the recipe?
- You may use mozzarella cheese, but vegan cheddar or provolone as per your choice.
Are these cutlets good to pan-fry?
- Yes, you may cook them on a moderate flame with a little oil.
NUTRITIONAL INFORMATION:
Net Carbs: 24 grams
Total Carbs: 30 g
Fiber: 6 grams
Protein: 25 g
Iron: 3.8 milligrams
Calcium: 220 mg
Vitamin A: 550 IU
Sodium: 690 milligrams
Calories: 360 kcal
Potassium: 420 milligrams
