poussins viennoise faux
1 package (10 ounces) scallopini style chicken (I use Gardein), thawed
1/2 cup all-purpose flour
salt and pepper, to taste
1 cup breadcrumbs (I use panko)
1/2 cup non dairy milk ( I used almond)
oil for frying
1. Place each chicken style cutlet between wax paper and flatten with a rolling pin or tenderizing hammer. Season the flour with salt and pepper, and spread it out on a plate or workspace. Dredge each cutlet in the flour.
2. Dip each cutlet in soy milk, then dredge in breadcrumbs.
3. Fry over medium-high heat until golden-brown, in oil halfway up their sides. Flip once.
Source of recipe: I wrote this recipe.