Our Veggie Kitchen

I very rarely deep fry. And even when I do, I usually don't have the patience to make enough nuggets to feed a family of five, especially when everyone wants a couple helpings each. These nuggets are baked. They aren't necessarily more healthy than deep fried nuggets, but they're easier and the breading is absolutely delicious. If you wish, you could also deep fry the nuggets as I did with these Jalapeno Poppers. Just do a milk/flour layer, then a milk/breading layer with this breading.



Baked Chick'n Nuggets
1/2 recipe Seitan Chicken Cutlets
1/2 cup (1 cube) Earth Balance Margarine
Breading:
1 cup bread crumbs
1/2 cup almonds, ground
1 tbs dried basil
1 tsp paprika
1 tsp salt
1 tsp lemon pepper

Preheat oven to 400 degrees. Combine the breading ingredients. Mix thoroughly and spread on a plate. Pat each seitan cutlet with a dry cloth. Cut or rip cutlets into nugget sized pieces. Melt margarine in a bowl. Coat each nugget in the melted butter, then roll in the breading mixture. Set on a greased cookie sheet. Bake for 25 minutes, turning after 15 minutes.

6 Servings: 415 cal (24g fat, 28g carbs, 24g protein)