Sautéed Tempeh Cutlets Food

THE BEST CHICKEN CUTLETS

Steps:

• Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
• Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
• Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
• Beat the eggs with 1 tablespoon water in a second shallow dish.
• Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
• Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
• Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
• Serve with lemon wedges, if desired.

SAUTéED TEMPEH CUTLETS

Steps:

• Slice the tempeh in half horizontally, then cut into rectangular pieces approximately 1 1/2 by 2 inches.
• Heat the oil and soy sauce slowly in a wide skillet. Add the tempeh and sauté over medium heat until golden brown and crisp on both sides, about 10 minutes. Sprinkle with the optional coriander (a traditional seasoning for tempeh) and serve.
• Tempeh is a soy food with Indonesian roots. It hasn't gained as much in popularity (or at least in notoriety) as tofu has, perhaps due to an even more offbeat character. Nutritious and chewy, tempeh has a distinct, somewhat fermented flavor. Available in 8-ounce packages, tempeh is available in soy-only or soy-and-grain combinations. Tempeh may not be for everyone, but it's worth a try. You'll find it in natural foods stores and in well-stocked supermarkets, shelved near tofu and other soy products in the produce section. See also Curried Tempeh Spread, page 237.
• Calories: 148
• Total Fat: 7g
• Protein: 10g
• Carbohydrate: 10g
• Cholesterol: 0mg
• Sodium: 460mg

SAUTEED TEMPEH WITH LEMON-MUSTARD SAUCE

Steps:

• Place first eight ingredients in a large stock pot.
• Bring to a boil then lower the heat and simmer for two hours.
• Strain the stock and discard the waste.
• Combine 3-1/2 cups of the stock with the tamari or soy sauce.
• Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes.
• Remove the tempeh and allow to cool.
• Slice the tempeh into thin long strips and dust it in the flour.
• Heat the oil in a medium frying pan over medium heat.
• Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes.
• Remove from the pan.
• Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives.
• Simmer, uncovered, for one minute.
• Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce.
• Serve immediately.