Crispy Vegan Chicken Cutlets: Plant-Based Breaded Cutlets Recipe

If you’re used to the traditional “meat, carb, and vegetable” plate, switching to a plant-based diet doesn’t mean giving up that familiar comfort. These cutlets are hearty, filling, and recreate the classic “meat and potatoes” dinner in a delicious meatless way.

Vegan chicken: I use Say Grace Filets for the cutlets. They’re made from non-GMO soy and are shelf-stable, gluten-free, and free from additives and preservatives.

Say Grace products come in filets, shreds, slices, nuggets, tenders, and chunks. You can use different formats in other recipes depending on the texture you want. As alternatives for this cutlet method, use homemade seitan or firm tofu, knowing the texture will differ.

Flour: Chickpea flour works well because it binds nicely. All-purpose flour may work if you prefer.

Milk: Unsweetened plain almond milk is what I use, but any unsweetened non-dairy milk works. Avoid full-fat coconut milk because the coconut flavor can interfere with the “chicken” taste. Water works in a pinch.

Hot sauce: Adds flavor more than heat. Leave it out if you don’t like it or swap in sriracha.

Breadcrumbs: A mix of regular and Panko breadcrumbs gives the best balance of adhesion and crunch. Use gluten-free versions if needed. All-Panko can be less adhesive; all-regular breadcrumbs won’t be quite as crispy.

Nutritional yeast: Adds savory, “cheesy” depth that helps mimic poultry flavor. If you omit it, increase other seasonings to compensate.

Spices: Italian seasoning and dried sage paired with nutritional yeast create a “chicken-like” flavor. Poultry seasoning is an easy substitute if you have it.

Rehydrate the Say Grace filets before using. Bring a pot of water or broth to a boil, add the filets, and gently boil for 20 minutes until hydrated and tender. Drain thoroughly.

After draining, press the filets to remove excess water. Options:

• Leave them in a colander and place a heavy pot on top to press out liquid.
• Once cool enough, gently squeeze them with clean hands to release moisture.
• Press like tofu: arrange filets in a single layer on paper towels on a rimmed baking sheet, top with more paper towels and another sheet, then weigh down with heavy books or a pan.

Set up a breading station: whisk chickpea flour, non-dairy milk, hot sauce, and salt in one bowl. In a second bowl combine Panko, regular breadcrumbs, nutritional yeast, Italian seasoning, sage, salt, and pepper.

Dip each pressed filet in the batter, letting excess drip off, then press into the breadcrumb mixture so all sides are evenly coated. Transfer to a plate and repeat with remaining filets.

Heat 1–2 tablespoons of oil in a skillet over medium-high heat, just enough to coat the bottom. Working in batches without overcrowding, cook the cutlets 3–4 minutes per side until golden brown and crispy. Adjust heat as needed so they brown without burning. Transfer finished cutlets to a paper towel–lined plate to drain.

Storage

Fridge: Store leftovers in an airtight container for 3–4 days.

Reheat: For best results, reheat in a dry skillet a few minutes per side or in a 375°F oven for 7–8 minutes. Microwaving works but will soften the crisp coating.

Pro tips and tricks

• Rehydrate in vegetable broth instead of water for extra flavor and save the broth for soups or sauces.
• Press out as much liquid as possible after boiling to ensure the breading sticks and crisps properly.
• Use a mix of regular and Panko breadcrumbs for the best texture; gluten-free options are fine.
• Season both the batter and the breading, and don’t skip the salt.
• Drain cutlets on paper towels after frying to remove excess oil.

A brand offering 100% plant-based chicken alternatives made from sustainably sourced soy protein.

Yes. Their lineup includes filets, shreds, slices, nuggets, tenders, and chunks that can be rehydrated, seasoned, breaded, and used in place of chicken in many recipes.

I hope you love this recipe. If you try it, please leave a rating and a comment with your feedback. For more family-friendly plant-based recipes, check out my cookbook.