When I first got Veganomicon, one of the first recipes I tried was the Chickpea Cutlets. (link is for a double batch) I wasn’t sure what Seth would think of them, but I’m so glad I took the chance, because this is probably his favorite meal now. It’s not a quick weeknight dinner, but the cutlets freeze really well (the recipe in the book makes 4) and so does the mustard sauce (I normally get 2 reheats out of the sauce before the texture gets weird). So, if you have cutlets and sauce in the freezer, it actually can come together pretty quickly. This time I was making everything fresh, so I planned it for a Saturday to give myself plenty of time. We like to bake (rather than fry) the cutlets and I always take two of them out a few minutes early so that they don’t get tough when I reheat them later. I sort of thought they were kidding in the recipe when they said you’d use a steak knif to cut these, but it really does help. They’re not tough, just firm and they get nicely crisp on the outside. We both love the mustard sauce on asparagus, so it’s a must when the cutlets are on the menu. I just spray the grill pan with a little olive oil and sprinkle the stalks with a little salt & pepper while they cook. The potatoes are pretty basic too, but still really yummy – just a splash of olive oil, some chopped fresh rosemary, a couple of cloves of pressed garlic and salt & pepper roasted until they’re crispy. Seriously, make these cutlets. You’ll be glad you did.
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