I know what you’re thinking, enough with the chick-un cutlets already. Faced with a daunting Valentine dinner, I needed a tangy-sweet main dish to include an aphrodisiac honey ingredient so modified a Chinese pork recipe to fit the bill. Once again, decided to include Elianni cutlets and was not disappointed. They looked great and tasted even better.
Ingredients $12.00 (1 Servings)
- Oyster sauce (vegetarian versions available - made from mushrooms) 1/4 cup
- Dijon mustard 2 tbsps
- Hoisin sauce 2 tbsps
- Ginger Finely grated 1 tsp
- Honey 2 tbsps
- Soy sauce 1 tbsp
- Vegetable stock 3 cups
- Elianni Veggie Cutlets 16 units
- Green Onions chopped 3 units
- Boil vegetable stock, remove from heat and add Elianni Veggie cutlets to hydrate for 5 minutes, then drain.
- Whisk together first six ingredients small bowl. Add chopped green onions and veggie cutlets to coat generously with sauce. Let marinate in fridge for about 5-10 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Arrange cutlets in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over veggie cutlets and roast until just cooked through, 10 to 20 minutes.
- Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes.
- Serve cutlets topped with any remaining sauce and garnish with remaining chopped green onions.