Wednesday, June 12, 2013

Deviled Chick'n Cutlets

We've had such great success grilling the Gardein Chick'n Scallopini that I decided to see how well they'd cook in my regular oven. As was to be expected, they did not disappoint!

Deviled Chick'n Cutlets

One package Gardein Chick'n Scallopini
3 T. vegan mayonnaise
3 T. Dijon mustard
3 cloves garlic, minced
1/2 t. sage
1/2 t. hot pepper sauce
1/4 c. bread crumbs
1/4 t. salt

Spray a baking sheet with cooking oil. Lay the cutlets on this baking sheet. Mix together the mayonnaise, mustard, garlic, sage and hot pepper sauce. Brush liberally on one side of the cutlets. Mix together the bread crumbs and salt. Sprinkle liberally on top of coated cutlets. Now flip them all over and repeat with the mayonnaise mixture, topped with the breadcrumbs. Bake at 450 for 15 minutes. Serve. Enjoy!

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