Ingredients:

  • 30 oz (850 g) Canned Chickpeas (drained, reserve 4 Tbsp aquafaba)
  • 1 cup (240 ml) Low Sodium Vegetable Stock
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 cup (60 g) Chickpea Flour (Besan)
  • 1 Tbsp (15 ml) Olive Oil
  • 2 Tbsp (15 g) Nutritional Yeast
  • Salt and Black Pepper, to taste
  • 1/2 cup (60 g) All-Purpose Flour (plain), seasoned
  • 1/2 cup (120 ml) Unsweetened Plant Milk (Almond or Soy)
  • 1 1/2 cups (100 g) Panko Breadcrumbs
  • Zest of 1 large Fresh Lemon
  • 1/2 cup High Heat Neutral Oil (e.g., Rapeseed/Canola), for shallow frying
  • 1 Tbsp (15 g) Vegan Butter (Optional)
  • 2 large Fresh Lemons, cut into wedges for serving

Instructions:

  1. Sauté Aromatics: Heat the olive oil in a saucepan. Add diced onion and cook until translucent (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  2. Blend the Base: Transfer the cooked onions, drained chickpeas (and reserved aquafaba), vegetable stock, nutritional yeast, salt, and pepper into a food processor. Process until completely smooth, resembling a thick hummus.
  3. Cook to Thicken: Return the blended mixture to the saucepan over medium heat. Gradually whisk in the chickpea flour. Stir continuously.
  4. Form the Dough: Continue stirring and cooking for 5–7 minutes until the mixture thickens dramatically and pulls away from the sides of the pan, forming a dense, resilient paste.
  5. Chill and Set: Line a loaf tin with parchment paper. Transfer the hot mixture into the tin, smoothing the top. Cover with cling film and chill in the refrigerator for a minimum of 90 minutes, or until completely firm.
  6. Slice the Escalopes: Once firm, turn the loaf out onto a cutting board. Slice the loaf width-wise into 8 equal cutlets (approximately 1 cm / 1/2 inch thick).
  7. Set Up Breading Station: Prepare three shallow dishes: (1) Seasoned All-Purpose Flour, (2) Plant Milk, and (3) Panko breadcrumbs mixed thoroughly with the lemon zest.
  8. Dredge: Take one chickpea escalope and lightly dust it thoroughly in Dish 1 (Flour), shaking off excess.
  9. Dip and Coat: Dip the floured escalope into Dish 2 (Milk). Finally, press the escalope firmly into Dish 3 (Panko/Zest), ensuring the entire surface is covered. Repeat for all cutlets.
  10. Heat the Oil: Heat the neutral oil (and optional vegan butter) in a large frying pan over medium-high heat. The oil should be hot enough that a dropped crumb sizzles immediately. Do not overcrowd the pan; work in batches.
  11. Fry the Milanese: Carefully place the breaded escalopes into the hot oil. Fry for 3-4 minutes per side until deep golden brown and exceptionally crisp.
  12. Drain and Rest: Remove the cutlets and place them on a rack or paper-lined plate to drain excess oil.
  13. Serve immediately with generous lemon wedges for squeezing over the hot cutlets.