Macadamia Encrusted Chick'n
Mango Broccoli Slaw
I decided to buy a package of Chick’n Scallopini by Gardein since Chef Tal Ronnen talks so highly about that brand in his book The Conscious Cook. I had tried something from that brand a year or two ago and did not like it but figured I would try again and see. I went onto their website to search Tal’s recipes and found this recipe for Macadamia Encrusted Chick’n which actually is not credited to him so who knows who came up with it.
This recipe looks beautiful and would be a great one to serve to a non-veg guest. The mango broccoli slaw that accompanies it is very delicious and when eaten with a bite of the chick’n makes the combo just burst with flavor and texture. I do have to say honestly that the chik’n alone is pretty boring and bland. I think it must be eaten with the slaw or maybe a dip could be made on the side if you don’t like mixing your food.
I really hate frying any food and tried to just use cooking spray but it would not work well so ended up frying it and using a paper towel to soak off what oil I could. I think baking it might work to keep the fat down though and if I make this again that is what I will do.
I added the tablespoon of sesame oil required and then only 1 tablespoon of the olive oil instead of the 1/3 cup and then adjusted with water to equal the 1/3 cup to keep that oil low. The slaw still tasted amazing and honestly I think you could get away with just adding the sesame oil and no olive oil and adjust with water instead but you decide what you want. I might even just add 1 tablespoon of sesame seeds in place of that oil too and I’m sure it will still taste amazing and then it will stay a WHOLE food.
I will post the recipe exactly how it is on the Gardein website then you can make what adjustments you want from that. I had a ton of flour and soy milk left over after dipping it so you may want to start lower to not waste.
Macadamia Encrusted Chick’n
1 bag of Gardein Scallopini (4 pieces)
1/4 cup macadamia nuts
1/2 cup unbleached white flour
to taste salt & pepper
1 cup soy milk
Mango Broccoli Slaw:
1/3 cup fresh orange juice
1/3 cup rice vinegar
1 tbsp sesame oil
1/3 cup olive oil (I only used 1 tbsp then filled up the rest with water)
1 tsp brown mustard
1 bag broccoli slaw
2 tsp minced shallot
1 tbsp grated ginger
to taste sea salt
to taste cayenne pepper
Warm oven to 400°F. Toast the macadamia nuts on a baking sheet for 10 to 15 minutes, until browned. Cool.
In a coffee grinder or food processor, grind the nuts.
Mix the nuts with the flour and season with salt and pepper.
Moisten the scallopini in the soy milk, then dredge in the nut mixture.
Pan-fry on both sides until golden and crispy.
Meanwhile, peel and cut the mango into 1/4-inch cubes.
Wisk together the orange juice, vinegar, sesame oil, olive oil and mustard.
In a large bowl, combine the broccoli slaw, shallot, and ginger, mix in the dressing, and let sit for 10 minutes. Stir in the cubed mango and season with salt and cayenne.
Top with the pan-fried scallopini.