Herbed Chicken Cutlets With Mushroom Gravy Recipe

About this recipe

A comforting Kosher dinner featuring crispy chicken cutlets paired with a rich mushroom and white wine gravy. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 25 g Parsley
• 10 pcs Eggee Provita+ White Protein Rich Eggs
• 50 g The Select Aisle Bread Crumbs
• 100 g Sambar Onion Peeled
• 180 g Button Mushroom
• 200 g Hello Tempayy Natural Tempeh Cubes (Clean, Lean Protein)
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 100 g Mother Dairy Salted Butter
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle
• 473 ml Bragg Apple Cider Vinegar

Instructions

1. 1. Beat 2 eggs in a shallow bowl and place 2 cups of bread crumbs in another shallow bowl.
2. 2. Toss the tempeh cubes in the beaten eggs until lightly coated, then transfer them to the bowl of bread crumbs and gently roll or press to coat thoroughly.
3. 3. Heat 2 tablespoons of oil in a large skillet over medium heat. Fry the breaded tempeh for 3-4 minutes on each side, or until golden brown and heated through. Drain on paper towels and set aside.
4. 4. In the same skillet, melt 4 tablespoons of butter over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until softened.
5. 5. Add 1 sliced mushroom to the skillet and cook for another 5 minutes until tender.
6. 6. Pour in 1/2 cup of apple cider vinegar and let it simmer for 2 minutes to reduce slightly. Then, add 1/2 cup of water, stirring until the mixture thickens slightly.
7. 7. Stir in parsley flakes and adjust seasoning with ground salt and freshly ground black pepper to taste.
8. 8. Serve the fried tempeh topped with the mushroom gravy. Garnish with additional parsley flakes if desired.