I set out to veganize this recipe using Gardein Chick'n Scallopini and it worked perfectly!
I have not seen or talked to Kurt recently but after making this I am feeling like I need to get in touch with him and say "thanks".
Kurt's Mustard Chick'n
2 Gardein Chick'n Scallopini patties
1/4 cup bread crumbs
1 tbsp dried parsley
1/2 stick Earth Balance Vegan Buttery Spread
1/4 cup Dijon Mustard
Salt and pepper to taste
Thaw the Chick'n Scallopini.
Preheat the oven to 350 degrees.
Place the bread crumbs in a shallow dish. Add dried parsley, salt and pepper. Mix until ingredients are incorporated. Set aside.
In a sauce pan melt the Earth Balance. Add the Dijon mustard and whisk until incorporated.
Dip the Scallopini into the "butter" mixture. Dredge on both sides in the bread crumb until well coated.
Place in a lightly greased baking dish. Bake at 350 for 30 minutes.
Serve immediately with the side dishes of your choice (I served mine with garlic and onion smashed potatoes).