At one glance you would think that this is chicken...well, you are wrong. This is the Gardein product that I got from Whole Foods. I just love this product, its tender and takes on any flavoring you add. Feels like you are eating the real thing.
Source: The Conscious Cook
2 pcs Gardein chick'n scallopini
6 tbsp unbleached flour for dredging
8 tbsp butter
6 tbsp extra virgin olive oil
1/4 cup fresh lemon juice
1/3 cup vegetable stock
3 tbsp brined capers (rinse off to remove excess salt)
1/2 tsp chopped garlic
1/2 tsp chopped shallots
1 tbps fresh parsley, chopped
sea salt and freshly ground black pepper
- Season the gardein scallopini with salt and pepper. Dredge scallopini in flour and shake off excess.in a large 12 inch sauté pan over medium high heat, melt 3 tablespoons of soy butter with 3 tablespoons of extra virgin olive oil.
- When butter and oil start to sizzle, add 2 pieces of scallopini and cook for 3 minutes.when scallopini is browned, flip and cook the other side for 3 minutes. remove and transfer to plate.
- Reduce heat to medium-low and add the lemon juice, stock, garlic, shallots and capers and return to stove and bring to a boil, scraping up brown bits from the pan for extra flavor. Check seasoning - if too bitter, add a pinch of sugar. Return scallopini to the pan and simmer for 3-5 minutes.
- Remove scallopini from the pan to a platter. Add remaining 3 tablespoons of butter to the pan and whisk vigorously.
- Pour sauce over scallopini and garnish with fresh chopped parsley.