One of my favorite meals back before my vegetarian days was a chicken Marasala dish that my mother used to make. While I don’t recall the exact recipe, I do remember the rich flavor – with mushrooms, complimented by some sort of mild cheese. I imagined a vegan version recently, and below is how it came to be.
For the chicken, I started with Gardein’s versatile chick’n scallopini, which is lightly seasoned enough that it’s useful in almost any recipe calling for chicken cutlets. There aren’t too many cutlet options out there. I wish Tofurky would consider the cutlet form factor for its exceptional slow roasted chick’n.
I looked up a few recipes online for ideas, and found consistently that the cutlets should be breaded in some way. I decided to improvise here. I created a roughly 2-1 mixture of Italian breadcrumbs, and nutritional yeast, with some Italian herbs, onion powder, and garlic granules.
To stick the cutlets to breading, I took a small amount of VeganEgg (about 1/2 tsp) and mixed in enough water so that it wouldn’t get quite VeganEgg thick. I dipped the cutlets in that, and then dipped the wet cutlets in the breadcrumb mixture.
Meanwhile, I heated some frozen mushrooms (your choice, mine was Whole Foods brand) in a bath of dry red Marsala wine (1/2 cup), some Earth Balance spread, and about a 1/4 tsp of molasses.
Once the mushrooms were browned, and the bath was heated, I added the cutlets. The cutlets heat through quickly, so after a few minutes, they should be good to go. I admit, I cooked mine a little too long as the Marsala bath dried up more than I’d hoped. I added a bit of Daiya mozzarella shreds for good measure.
While I didn’t quite get it right
(as I remember it), I think I’m on to something with this recipe. The combination of the Marsala wine with the sweetness of the molasses really complemented the chick’n.