Cannellini Cutlets
Recipe type: Entree
  • Cannellini Cutlets
  • 1-15 oz. can cannellini beans, drained
  • ½ carrot, grated or chopped
  • ¼ cup oil
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. poultry seasoning
  • 1 tsp. sage
  • Kosher salt and pepper to taste
  • 1 cup breadcrumbs
  • ¼ cup tamari
  • 1 cup vital wheat gluten
  • ½ cup “chicken” flavored broth
  • Flour for dusting
  • Oil for pan-frying
  1. Put the beans in a food processor with a bit of the oil and process until mostly smooth. Add in the carrot and process until it’s all combined. Transfer to a large bowl and mix in the rest of the oil.
  2. Mix in the seasonings and the breadcrumbs. Add in the tamari and mix well. Carefully add in the vital wheat gluten. Add in the broth, a little at a time, mixing with a rubber spatula, until it seems like you have a dough.
  3. When the dough feels stretchy and elastic, you have enough liquid. If it’s too hard and ungiving, add more liquid. If it’s too soft, add more gluten a spoon at a time. Knead the dough for about 3 minutes until it springs back when you stretch it. Let the dough rest for five minutes.
  4. Divide the dough into pieces for your cutlets. Flatten them and stretch them until you have the shape of a cutlet, the flatter the better. Let the cutlets rest a few minutes while you heat some oil in a skillet over medium-high heat.
  5. When you’re ready to cook them, sprinkle some flour on a plate. Lightly dust the cutlets with the flour on both sides and pan-fry them until they are golden brown on each side. Use your cutlets however you wish.
Recipe by The "V" Word at