This is one of the most delicious and rich dishes! All made in pan pan. A perfect hearty dish to impress the ones you love. This dish pairs well with mashed potatoes.
(Makes 2 large servings. If using smaller cutlets, like Gardein, enough to make 3-4 servings)
Ingredients
2 Large Vegan Chicken Cutlets (we used all vegetarian inc.)
3 onions, sliced
5 tbsp vegan butter
1 tbsp liquid aminos
2 tbsp flour
2 tsp pepper
1/2-3/4 cup of freshly chopped flat leaf parsley
Roughly 2 cup of beef-less broth, we used Oceans Halo No Beef Broth
4 slices of Vegan Smoked Gouda
Vegan Shredded Parmesan for serving, we used Follow Your Heart
Vegetable Oil
Directions
Add a little oil to a medium large cast iron (oven friendly pan)
Heat to medium high
Add in your cutlets
Cook on each side until golden, roughly 3-4 minutes each side
Add in 2 tbsp butter
Cook cutlets in butter for 2-3 minutes
Remove cutlets, keeping melted butter in pan
Add your sliced onions to pan
Turn heat down to medium
Saute your onions, turning often until golden
It will take time and patience, roughly 30-40 minutes at a low-medium heat
Preheat oven to 425
Once onions are golden and caramelized add in 2 tbsp of butter and 1 tbsp of liquid aminos
Stir in 1/3 cup of your parsley
Once butter has melted sprinkle in your flour
Whisk until thickened
Slowly stir in your beef-less broth, 1/2 cup at a time
Continue to cook stirring often until it becomes a really thick soup/sauce consistency
Add in your pepper
Season with salt
Return your cutlets to the sauce
Place your cheese slices on top to cover each cutlet
Sprinkle with half your remaining parsley
Place pan into oven
Cook until cheese is melted and liquid is thick and bubbly
Roughly 20 minutes
Last 3-5 minutes place under broiler
Remove from oven
Garnish with parmesan and remaining parsley
Serve and enjoy!
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