pinenut encrusted scallopini with rocket salad

pinenut encrusted scallopini with rocket salad

yield: serves 4

pinenut encrusted scallopini with rocket salad

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encrusted scallopini

  • 1 pkg gardein scallopini
  • 2/3 cup panko bread crumbs
  • 1 Tbsp fresh basil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp oregano, dried
  • 1/2 tspsalt
  • 1/2 tsppepper
  • 3 Tbspnutritional yeast
  • 1 cupsoy milk
  • 1 cupflour, all purpose

lemon caper vinaigrette

  • 2 Tbsp dijon mustard
  • 1/4 cup olive oil
  • 1 Tbsp white wine vinegar
  • 2 Tbsp lemon juice, squeezed
  • 1/4 tspsalt
  • 1/2 tspcoarse pepper
  • 4 Tbspcapers
  • 1shallot, finely chopped

  • 4 cups baby arugula
  • 1 cup roasted baby corn kernels
  • 1 cupgrape tomatoes, halved
  • 6 ozvegan cheese such as Kite Hill


  • 4 tsp pine nuts, toasted
  • 8 tspbalsamic reduction

pinenut encrusted scallopini with rocket salad


for the chick’n
Thaw the chick’n scallopini for 15 minutes at room temperature to soften.

In a food processor mix panko breading, pinenuts, basil, onion powder, garlic powder, oregano, salt, pepper, and nutritional yeast flakes.

Set up 3 bowls; flour, soy milk and pinenut breading. Dip the thawed gardein chick’n breasts in order; a.p flour, soy milk, then breading, pressing the chick’n into the breading. Then set aside.

For the dressing

In a mixing bowl add dijon mustard and slowly whisk in olive oil, then mix in sherry vinegar and lemon juice. Season with salt and pepper to taste. Fold in shallots and capers.

In a non-stick fry pan over medium high heat cook breaded chick’n in olive oil for 2-3 minutes on each side until the breaded chick’n is golden brown, crispy and hot through. Set aside.

In a salad bowl add tomatoes, vegan cheese, arugula, roasted baby corn, dressing, salt and pepper.

Plate each cooked chick’n breast and garnish with salad mixture. Garnish with balsamic reduction and toasted pine nuts.