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–+ servings

Easy Vegan Chicken Cutlet Sandwich

Need to make something for lunch? This vegan chicken cutlet sandwich is the best midday pick-me-up. So delicious and easy to make.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Lunch, Sandwich
Servings 4 servings

Ingredients
  

Breading

  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 cup (120g) breadcrumbs
  • ¼ cup (30g) all purpose flour

Cutlet

  • 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • 1 egg replacer (I use Bob's Red Mill)
  • 6 ounces (170g) chickpeas, drained and rinsed
  • Liquid from chickpea can about ½ cup (120ml)
  • ½ block (4 ounces/113g tempeh)

Other

  • 2 slices white bread
  • 1 tablespoon vegan mayo
  • Iceberg lettuce shredded, amount to your liking for your sandwich

Instructions
 

  • Place the tempeh in a medium pan and cover with about ¼ cup (60ml) water. Cover with a lid and steam for 10 minutes.
  • Meanwhile, prepare the breadcrumbs by mixing all the breading ingredients EXCEPT the flour together in a medium dish. Big enough to fit the cutlet in.
  • Once the tempeh is done steaming drain any additional water if it is left. Add it into a food processor with the drained chickpeas, nutritional yeast, egg replacer and seasonings. Pulse for a few minutes until everything is broken down and you are able to form a ball with the mixture.
  • Divide the mixture into 4 to make 4 cutlets or however many cutlets you want but I wouldn't do more than 6 as they will be quite small.
  • Take one ball of the mixture and use clean hands to flatten it. It may help if your hands are wet. Make it thin but not too thin that it will break. If you need help watch the YouTube video. Dip the cutlet into flour and flip on both sides. Then use a spatula to help to move it into the aquafaba (chickpea brine). I found it was important to do this part quickly and use the spatula to help support the cutlet. Finally, dip both sides in the breadcrumbs and then place on a lined baking sheet. Repeat until all cutlets are coated.
  • Cover with spray oil if you like and bake at 400℉ (204℃) for 20 minutes or until crispy.
  • To assemble the sandwich spread the vegan mayo over the bread. Add the cutlet, if you like add a sprinkle of salt. Then add the lettuce and top piece of bread and enjoy.

Video

Notes

  • For the egg replacer I like to use Bob's Red Mill. I also like Ener-G, the Neat Egg, or you can use a flax or chia egg but it may effect texture.
  • I didn't try frying these but if you want to pan fry I would suggest to freeze them for 30 to 40 minutes prior.
  • I found it very important to work quickly when dredging and breading the cutlets and to use a spatula to support them. If it breaks apart you can just use it to make smaller pieces.
Keyword chicken cutlet, chicken cutlet sandwich, vegan chicken cutlet
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