How To: Planetarian "Chicken" Cutlets
Yield: 6 cutlets
Description
With Katsu Sauce, sprinkle the cutlets with 4 teaspoons of 5-Spice powder. With Buffalo Cream Sauce, sprinkle cutlets with 2 teaspoons celery seeds. With Pesto-Flavored Marinara, season cutlets with 2 teaspoons each: dried basil and oregano. With Chimichurri Sauce, sprinkle cutlets with 2 teaspoons each: ground coriander and cumin.
Ingredients
- 1 cup frying oil such as peanut or vegetable
- 2 packages (2 lbs) super firm tofu, each piece cut into three scant 3/4-inch slabs
- Salt and ground black pepper
- Spice (see note above)
- 6 tablespoons all-purpose flour
- 3/4 cup aquafaba (chickpea cooking liquid), from a 15- to 16-ounce can
- 1 1/2 cups panko
- Dipping or Drizzling Sauce, see below
Katsu-Style Sauce
- 6 tablesppons each: ketchup and Worcestershire sauce
- 3 tablesppons each: soy sauce, seasoned rice vinegar, and sugar
Buffalo Cream Sauce
- 1/2 cup hot red pepper sauce such as Franks or Crystal
- 1/2 cup coconut cream from a 13.5 ounce can
Pesto-Flavored Tomato Sauce
- 1 1/2 cups Garlicky Tomato Sauce or good quality store bought marinara.
- 3 tablesppons 3 tablespoons Basil Pesto or store bought pesto
Chimichurri Sauce
- 2 large cloves garlic
- 1 cup packed parsley leaves and tender stems
- 1/2 cup jalapeño, stemmed and seeded
- 6 tablesppons extra-virgin olive oil
- 1 tablespoon each: lemon juice and seasoned rice vinegar
- 2 teaspoons each: dried oregano and ground cumin
- Salt
Instructions
- Heat oil in a large (12-inch) skillet over low heat while preparing the cutlets.
- Lightly season each cutlet with salt, pepper, and spice of choice. Turn cutlets over and repeat seasoning on remaining side. Working one cutlet at a time, dredge in flour, dip in liquid, dredge in panko—shaking pan to help coat them—and then set on a rimmed baking sheet.
- When cutlets have been breaded, increase heat to medium-high. When a pinch of panko dropped into the hot oil sizzles immediately, you’re ready to fry. Working 3 cutlets at a time cook, turning only once, until crisp dark golden brown on both sides, about 6 minutes total. Return cutlets to baking sheet and repeat cooking process with remaining 3 cutlets. Serve immediately with optional Dipping or Drizzling Sauce.
Katsu-Style Sauce
- Whisk all ingredients until sugar dissolves. Serve. (Can be covered and refrigerated several weeks.)
- Dip bites of tofu cutlets in this sauce or drizzle this sauce over the cutlets. If you serve the cutlets on a bed of Massaged Kale, consider this sauce your dressing, drizzle it over the cutlets and the greens.
Buffalo Cream Sauce
- Heat pepper sauce and coconut cream to a simmer. Remove from heat and serve. (Can be covered and refrigerated several weeks.)
Pesto-Flavored Tomato Sauce
- Heat tomato sauce. Off heat, stir in pesto. Serve.
- Spoon this sauce over Planetarian Cutlets for a chicken Parmesan experience!
Chimichurri Sauce
- Mince garlic, parsley, cilantro, and jalapeño in the food processor. Add remaining ingredients, including a generous sprinkling of salt. Process until pureed. Taste and adjust seasonings, including additional salt or lemon juice, if needed. Serve. (Can be covered and refrigerated several weeks.)