Yeah for going to Mom’s and having her veganize an old recipe and then allowing me to share it with all of you. This was so good! I am actually going to add it to my Easter menu ideas because it would be a perfect, fairly simple main course.

Ingredients:
2 packs Gardein Chick n’ Scallopini (or other chickenless chicken)
1 tbsp olive oil
2 tbsp vegan butter
1 cup + 1 tbsp Flour
1/4 tsp Himalayan salt
1/4 tsp pepper
1 cup sliced crimini mushrooms
1/4 cup lemon juice
1/2 cup water
1 tsp sugar
1/2 cup chopped parsley
1 tbsp capers
1 lb cooked pasta (optional)

Heat olive oil and 1 tbsp butter in a frying pan. In a bowl mix 1 cup flour, salt and pepper. Dip each cutlet into flour mixture so they are covered on both side. Add cutlets to oil/butter and heat on both sides until brown. Remove cutlets from heat and set aside covered.

In same frying pan add mushrooms. Cook mushrooms for about 5 minutes on med/high heat until they are beginning to cook but are still firm. Add 1 tbsp butter and cook until melted.  Add 1 tbsp flour and cook 5 more minutes. Slowly stir in lemon juice. Stir in water and sugar. Add parsley and capers.

Arrange cutlets on a serving platter and pour mushroom sauce over . Mom served it over cooked pasta.