Meatless Monday: Lemony tempeh scaloppine with shallots
Think you have to go to an Italian restaurant for a great scaloppine dish? Think again. This classic is easy to make yourself, and tempeh works perfectly for a meatless option.
Scaloppine is a traditional Italian dish that typically calls for chicken or veal, but I thought tempeh would make a great Meatless Monday option for this lemony classic. The tempeh is cooked golden and crispy thanks to the breading, and the citrus in the sauce truly brightens the flavor of this dish.
Shallots are very flavorful and similar to onions, but with more of a mild taste. They add just the right touch to this recipe. Serve this dish with rice and a small salad for a well-rounded meal.
Lemony tempeh scaloppine with shallots recipe
Classic recipes often get left for a night out to dinner, but this dish is so easy to make at home. It makes a lovely meal for a special occasion or even as a weeknight meal to enjoy with the family.
Prep time: 15 minutes | Cook time: 12-15 minutes | Total time: 27-30 minutes
- 1 (8 ounce) package tempeh, cut into large triangles, then sliced in half lengthwise
- 1/3 cup panko
- 1/3 cup flour
- 1 egg, beaten
- 1 small shallot, sliced thin
- 1/2 teaspoon salt
- 1/4 teaspoon lemon pepper
- 1/3 cup vegetable broth
- 1/4 cup dry white wine
- 2 tablespoons lemon juice
- Zest from 1/2 a lemon
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 teaspoons capers
- 3 tablespoons olive oil, divided
- Lemon slices, for garnish
- To a shallow bowl, add the panko, salt and lemon pepper, and mix to combine. Set aside. To a separate shallow bowl, add the flour, and to another, the egg.
- Place the tempeh pieces near the bowls, along with a platter. One at a time, dip each piece of tempeh, first into the egg mixture (allow the excess to drip back into the bowl), then into the flour, then into the egg mixture again and finally into the panko mixture. Use your fingers to lightly press the panko mixture onto the tempeh, and then place on the platter. Set aside.
- Meanwhile, to a skillet over medium heat, add 1-1/2 tablespoons of olive oil. When the oil is hot, add the shallots, and cook for 2 to 3 minutes. Add the broth, white wine, lemon juice, lemon zest, salt and pepper to the skillet. Stir, and bring the mixture to a boil. Add the capers, then reduce the heat, and allow the mixture to cook for a minute or so.
- Remove from the heat, but keep it warm.
- To another skillet over medium-high heat, add the remaining 1-1/2 tablespoons of olive oil. When the oil is hot, add the breaded tempeh to the skillet. Cook for 3 to 4 minutes on each side, or until golden.
- Serve the tempeh warm on individual plates. Spoon the liquid mixture over each piece of tempeh, and garnish with lemon slices.
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