With all this ado about Impossibemeats we sometimes forget the riginal non eat quorn.It's a surprisingly good sub in for chicken and has the same taste and flavor. It's perfect for all kind of chicken dishes.
I saw the quorn cutlets and thought why not.It's different and a change up from all those nuggets and burgers I cooked throughout the summer. Quorn started in the 1960's. decades before Impossible meat was even created. It's basically a microfungus( a kind of mushroom) which can convert carbohydrates into micro protein.
What is exciting is that they're in the shape of chicken breasts. That means you can do anything with them//
I decided to go French and fancy with them .they're first cooked in olive oil. use about two tablespoons of a light oil (you don;t want a heavier oil with the sauce) This is Stop & Shop's..
As for the sauce I wanted a light lemony French influenced one.
Add two tablespoons of juice or freshly squeezed lemon juice.(I used Walmart's Great Value brand which is very good)
The add a good heaping tablespoons of butter or plant based butter like Earth Balance or Melt.
Add two to three grinds of fresh pepper(I used Lidl's brand) for a bit of zing Cook for three minutes over a medium flame.
I paired the cutlets with the Little Potato Company s' potatoes. To me this looked and tasted more like a fancy restaurant meal than just a quick summer Friday dinner. I love this quorn cutlets. It has the taste and mouth feel of real chicken .It was really a great dish and I loved the sauce with it.I plan on using the quorn cutlets in making chicken Parmigian in the future.
Consider quorn instead of the usual plant based meats. It tastes like the real thing and can be used in all sorts of dishes. It's the perfect vegan dish.
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