In this episode, Yal takes on the classic escalope, a dish traditionally made with thinly pounded chicken coated in breadcrumbs and pan-fried until golden. While escalope is beloved for its crispy exterior and tender interior, the conventional chicken version comes at a heavy ethical and health cost. Chickens raised for meat in industrial systems endure crowded, stressful conditions, are selectively bred to grow unnaturally fast, and are slaughtered at a young age, often after a lifetime of confinement and suffering. Beyond the ethical concerns, consuming chicken is associated with high cholesterol, saturated fat, and exposure to antibiotics or hormones, which can increase the risk of heart disease, obesity, and other health issues.
Yal’s plant-based escalope preserves the taste and texture of the classic while eliminating the cruelty and health risks. Using vital wheat gluten, the protein-rich part of wheat that gives elasticity and a “meaty” chew, she creates the perfect base for the escalope. Combined with chickpeas, which add fiber, protein, iron, and complex carbohydrates, this “chicken” alternative is both hearty and nourishing. A blend of spices; garlic powder, onion powder, smoked paprika, and sage, enhances flavor naturally, while a simple coating made from chickpea flour, aquafaba, nutritional yeast, bread crumbs, cornstarch, and herbs ensures a golden, crispy crust without frying in animal fat.
The plant-based escalope is lighter on the digestive system, low in cholesterol, high in protein and nutrients, and offers more variety and diversity on the plate than its traditional counterpart. By removing animal products, Yal shows that comfort food doesn’t have to be a “horror story”, it can be ethical, wholesome, and deeply satisfying.
This recipe is one of Yal’s specially crafted Alternative Kitchen creations, designed to prove that plant-based eating is not about sacrifice, but about enjoying familiar favorites in a way that is better for your health, the planet, and animals alike.
The Recipe
Ingredients
The “Chicken”
- 2 ¼ cups vital wheat gluten
- 1 ½ cups cooked chickpeas
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp sage
- ¾ cup vegan broth
- 1 or 2 tsp almond milk to prevent it from drying
Crust Sauce
⅓ Cup chickpea flour sifted
- ⅓ Cup Aquafaba
- ¼ tsp salt
- ¼ tsp Soy Sauce
Crust
- 3 Tbsp nutritional yeast
- 3 Tbsp bread crumbs
- 1.5 Tbsp cornstarch
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp dried ground rosemary
Instructions
Make the Seitan:
- In a food processor or blender, combine the chickpeas, spices, and about ¾ cup of vegan chicken broth. Blend until smooth.
- Add the vital wheat gluten and pulse briefly until mostly incorporated, it may still look slightly powdery, which is fine.
- Transfer the mixture to a large bowl and press it together with your hands. If it seems dry, add 1–2 tablespoons of water. Press until there are no crumbly bits, but do not knead.
- Divide the dough into pieces and flatten each piece.
Prepare the Coating:
- In one bowl, whisk together the crust sauce ingredients until it reaches the consistency of an egg, adding a little water or flour if needed.
- In another bowl, mix the crust ingredients.
Coat and Cook:
- Baste each seitan piece with the sauce, then dip it into the crust mixture until fully coated.
- Heat enough canola oil in a large pan to coat the bottom. Place the coated seitan pieces in the pan.
- Cook until the bottom is golden and crispy, then flip and pan-fry the other side for 3–4 minutes.
Nutritional Information
Per Batch (~900g | pieces)
Calories: ~1,950 kcal
Protein: ~152 g
Fat: ~35 g
Carbohydrates: ~230 g
Fiber: ~28 g
Calcium: ~120 mg
Iron: ~12 mg
Vitamin E: ~5 mg
Magnesium: ~180 mg
Per Serving (1 piece | ~100 g)
Calories: ~217 kcal
Protein: ~17 g
Fat: ~3.9 g
Carbohydrates: ~25.5 g
Fiber: ~3.1 g
Calcium: ~13 mg
Iron: ~1.3 mg
Vitamin E: ~0.55 mg
Magnesium: ~20 mg
