Monday, October 29, 2012

Vegetarian Chik'n and Waffles

I've been wanting to make this recipe for a long time, but was utterly overwhelmed with how difficult I thought it would be. It's actually fairly easy; definitely a lot easier than I thought it'd be! While this is a vegetarian recipe, it is not vegan because of the eggs that I use for both the chik'n and the waffles. If you have a great egg-substitute, you can easily make this vegan and just as delicious! This recipe feeds two people.

Prep Time: 20 minutes
Cook Time: 25 minutes

For chik'n
Two (2) vegetarian chik'n breasts, thawed -- I used Quorn's meatless/soyless Naked Chik'n Cutlets

1/2 cup of Panko breadcrumbs
1/2 cup of unseasoned Italian-style breadcrumbs -- You really only need one cup of breadcrumbs total, so you can use just one kind if you only have one on hand.

The Seasoning Dream Team.
Spices/herbs for seasoning -- I used 1/8-1/4 teaspoon of each of these: dry mustard, salt, pepper, paprika and onion powder.

One (1) egg

For waffles
2/3 cup of all-purpose flour

Two (2) teaspoons of baking powder

1/4 teaspoon of salt

One (1) teaspoon of granulated sugar

One (1) egg, separated

1/4 cup of butter, melted -- I used vegan butter

One (1) cup milk -- I used soy milk

Preheat your oven to 400F degrees.
To bread the chik'n, beat egg and set aside. Mix breadcrumbs and seasoning and set aside.
Dip chik'n cutlet in the egg and then the breading. Make sure it is fully and evenly coated.
Place chik'n on a baking sheet and bake for 10 minutes. Flip chik'n and bake the other side for 8 minutes.
While chik'n is baking, mix all of the waffle's dry ingredients.
When you separate the egg, drop the yolk in with the dry ingredients.
Beat the egg white in a separate bowl until almost stiff. Set aside.
Slowly mix melted butter and milk into the dry ingredients.
Gently fold the egg whites into the batter.
Ladle your batter into a greased waffle iron. Cook according to the directions of your waffle iron.
Remove chik'n from the oven. Pair with waffle.
Top with syrup and enjoy!