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Pine Nut Crusted Chicken

Pine Nut Crusted Chicken

Here’s a great chicken recipe you can make for you and your family; bet they don’t miss the “chicken.”

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Servings
1 cutlet
Calories Cholesterol Sat Fat Carbs
268 5mg 2g 14g
Recipe Footprint (for Recipe's Default # of Servings)
10.2 Water saved (gallons) [animal consumption only]
12.7 Manure (pounds) not deposited into the environment
15.8 Grains / feed (pounds) not consumed by animals
31.1 Methane (gallons) not created by animals
380.5 CO2 (pounds) not released into the atmosphere
2.0 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
  • 4 chicken cutlets (meatless)
  • 1/2 C pine nuts (toasted)
  • 1/4 C flour (unbleached all purpose)
  • 2 Tbsp basil leaves (fresh) (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 C soy milk
  • 1 Tbsp olive oil
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
  • 4 chicken cutlets (meatless)
  • 1/2 C pine nuts (toasted)
  • 1/4 C flour (unbleached all purpose)
  • 2 Tbsp basil leaves (fresh) (chopped)
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 C soy milk
  • 1 Tbsp olive oil
Servings
1 cutlet
Calories Cholesterol Sat Fat Carbs
268 5mg 2g 14g
Recipe Footprint (for Recipe's Default # of Servings)
10.2 Water saved (gallons) [animal consumption only]
12.7 Manure (pounds) not deposited into the environment
15.8 Grains / feed (pounds) not consumed by animals
31.1 Methane (gallons) not created by animals
380.5 CO2 (pounds) not released into the atmosphere
2.0 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Blend (or process) the pine nuts until they are finely chopped.
    Blend (or process) the pine nuts until they are finely chopped.
  2. In a large pie plate, mix all of the ingredients except the cutlets, soy milk and olive oil.
    In a large pie plate, mix all of the ingredients except the cutlets, soy milk and olive oil.
  3. Dredge the cutlets into the soy milk and then the pine nut mixture.
    Dredge the cutlets into the soy milk and then the pine nut mixture.
  4. In a large pan, heat the olive oil; cook the cutlets in the pan over medium heat until lightly browned on both sides.
    In a large pan, heat the olive oil; cook the cutlets in the pan over medium heat until lightly browned on both sides.
Recipe Notes

Serve with rice, pasta, and/or fresh vegetables, if desired.

Cover and store for up to one week in the refrigerator.

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