Do you have a favorite non-vegan childhood meal? You know, the kind that when your Mom said you were haivng it for dinner you did an internal happy dance? For me, it was something called "Crunchy Chicken" which was a family favorite. It was super simple, consisting of only checken breast, butter and potato flakes. When cooked it was transformed into a main dish that was wonderfully tender on the inside and crunchy and buttery on the outside.
I can vividly remember the nights I was assigned clean up duty after having had this for dinner; taking a spoon an eating all the remaining buttery crunchy potato flakes from the pan it was cooked in before washing it.
My family loves this dish and I make it on occasion for them, but for some reason I have never even given any thought to creating a vegan version of it. Upon a recent request for this meal I decided that since there are now two non-meat eaters in the house (my son is newly vegetarian!) it was time.
All I can say is that I loved eating this bit of nostalgia and my son ate it (and loved it) too!
Have you created a vegan version of a childhood favorite? I would love to hear about it!
2 Gardein Chick'n Scallopini
1 cup unseasoned potato flakes (read the ingredients on the box- not all are vegan)
1/2 stick plus two pats vegan butter (I used Earth Balance)
Salt and pepper to taste
Preheat oven to 350 degrees.
Melt the half stick of vegan butter and place in the bottom of an oven safe dish. Add one half of the potato flakes and stir. They will absorb the butter. Place the frozen Gardein Scallopini in the pan and spread some of the potato flake mixture on top of them, ensuring some remains on the bottom. Cover with the rest of the potato flakes, place one pat of butter (cut into pieces) on top of each scallopini. Sprinkle with salt and pepper. You can spray the scallopini with olive oil cooking spray to help the browning process while cooking but this is not required.
Place in the oven and bake at 350 for about thirty minutes until the potato flakes are nicely browned. Those on the bottom of the pan will likely be a bit more brown than those on top; that is OK.
To serve, scoop some of the crunchy goodness from the bottom of the pan onto the top of the cooked scallopini.