This tasty dish calls for a batch of our homemade cream of mushroom soup, but you can use other cream of mushroom soup options for a non-vegan version as well.
| Servings |
1 cutlet and 1/3 cup of sauce
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 207 | 5mg | 3g | 15g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
11.7 | Water saved (gallons) [animal consumption only] |
 |
17.9 | Manure (pounds) not deposited into the environment |
 |
21.7 | Grains / feed (pounds) not consumed by animals |
 |
43.9 | Methane (gallons) not created by animals |
 |
537.8 | CO2 (pounds) not released into the atmosphere |
 |
2.08 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
Ingredients
- 4 chicken cutlets (meatless)
- 1/3 C flour (unbleached all purpose)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp buttery spread
- 1 garlic clove (minced)
- 6 green onions (sliced)
- 1 C mushrooms (crimini) (sliced)
- 3/4 C vegetable broth
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a pie plate, mix the flour, salt and pepper; coat the cutlets with the flour mixture and set aside.
- In a large pan, heat the buttery spread and saute the garlic, green onions and mushrooms for approximately 5 minutes; remove from the pan.
- Add the cutlets to the pan and cook for approximately 5 minutes per side (until lightly browned); add the broth to the pan and cook for another 5 minutes, stirring frequently.
- Return the mushroom mixture to the pan, reduce the heat to low, and simmer for another 5 to 10 minutes stirring occasionally.
Recipe Notes
Serve with pasta or rice, if desired.
Cover and store in the refrigerator for up to one week.
© Mainly Vegan LLC