It’s Gluten-Free Friday (for Lent) and I knew exactly what I wanted to make for the Friday meal this week.
When I tried the Gardein chicken in the Vegan Fried Chicken recipe I knew there was a chicken recipe I just had to try with the Gardein. A family favorite when I was growing up was Cornflake Chicken and Crunchtop Potatoes (potato slices with cheese and cornflakes baked on top).
I LOVED the crunchtop potatoes and that almost always ended up being the majority (and if I could get away with it, all) of my meal. I never liked meat, but part of me was a little jealous of this one.
So, maybe it will be awesome with the yummy faux chicken. You have to love “meat” that meat-eaters think is similar enough and meat-dislikers different enough that they both love.
Yes, that is the crux in our family. Fingers crossed on this recipe!
Vegan Cornflake Chicken
1 package Gardein Scallopini or a batch of chickpea nuggets
Cornflakes (EnviroKidz is a good gluten-free variety)
Dredge cutlets in butter and coat in crumbled cornflakes. Bake at 350 for 15 to 20 minutes. So simple
Wow! This is fantastic. It’s crunchy and buttery and I will definitely eat at least one of these with my crunchtop potatoes from now on.
What is your favorite recipe from your childhood; do you make it for your family?
- 1 package Gardein Scallopini or a batch of chickpea nuggets
- Cornflakes (EnviroKidz is a good gluten-free variety)
- Dredge cutlets in butter and coat in crumbled cornflakes.
- Bake at 350 degrees Fahrenheit for 15 to 20 minutes.