Vegetarian Chicken Piccata with Quorn Fillets
This Lemony Italian classic will bring a bit of zing to your dinner time. Our take on Chicken Piccata is the perfect veggie midweek meal.
Quorn Vegetarian Fillets are dusted in seasoned flour and pan-fried in butter with shallots, garlic, lemon juice and salty capers to make this delicious vegetarian Chicken Piccata.
Serve simply with tender stem broccoli scattered with chilli flakes, and drizzle over the buttery lemon sauce.
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9.7 g fat
- 4 Quorn Vegetarian Fillets
- 1 lemon
- 1 tbsp capers
- 4 echalion shallots
- 3 garlic cloves
- 1 tbsp unsalted butter
- 1 tbsp plain flour
- 1 tbsp olive oil
- ½ 10g vegetable stock cube dissolved in 250ml boiled water
- 30g fresh flat leaf parsley
- For the chilli broccoli:
- 200g tender stem broccoli
- 1 tsp red chilli flakes
- Mix the flour with salt & pepper and put on a flat plate. Coat the Quorn Fillets in the seasoned flour, dusting off the excess.
- Heat a frying pan and add the olive oil and butter. Once the butter has melted, add the Quorn Fillets and cook for around 12 minutes on a medium heat until browned all over and piping hot throughout. Remove from the pan and put on a plate to one side.
- Peel and finely chop the shallots and garlic and add to the frying pan, cooking gently for 5 minutes until softened, add the vegetable stock and cook for 2-3 minutes until the sauce has thickened slightly.
- Add a few thin slices of lemon, along with the remaining juice and zest and the capers. Season with salt & pepper to taste.
- Return the Quorn Fillets to the pan. Chop the parsley and garnish. This is your Quorn Fillets Piccata.
- For the broccoli – bring a pan of water to boil then add the tender stem. Cook for a couple of minutes until tender but with a bit of bite. Remove from the pan then toss the broccoli with the chilli flakes, a drizzle of olive oil and salt & pepper to taste.
- Serve the Quorn Fillets Piccata with the cooked broccoli side.
Italian potatoes and spaghetti are great alternative serving suggestions if preferred.
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