Best Tempeh Scaloppine Recipes

SCALOPPINE WITH ANY MEAT

Scaloppine With Any Meat image

You can use any kind of meat to make these dead-simple scaloppine - veal, turkey, chicken, pork, even beef if you can find pieces thin enough. Cook them quickly in butter over high heat, then turn those buttery pan drippings into your sauce, seasoning it with garlic and a squeeze of lemon or lime. This needs no further embellishment. But a handful of capers, sliced olives, chopped fresh herbs or toasted sliced almonds warmed in the butter at the last minute wouldn't do any harm, either.

Provided by Melissa Clark

Categories main course

Time 10m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound any meat cutlets (veal, chicken, turkey, pork), pounded 1/4 inch thick
Kosher salt and black pepper
Unsalted butter
1 to 2 garlic cloves, grated on a Microplane or minced
Lemon or lime wedges

Steps:

Season cutlets with salt and pepper. Melt butter in a large skillet over high heat. Add cutlets and cook quickly, about 1 minute per side. Transfer cutlets to a plate.
Return skillet to low heat. Add garlic and cook, swirling the pan, until you can smell it. Squeeze in the lemon or lime juice and season with salt and pepper. Spoon over cutlets and serve.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 76 milligrams, Sugar 0 grams, TransFat 0 grams

TEMPEH SCALOPPINE

Tempeh Scaloppine image

I had a very similar meal at the Watercourse in Denver when I was a vegan. I found the recipe on the web somewhere a couple of years ago. Even meat lovers enjoy this dish. (As this is my first recipe I hope all goes well for those who try it.)

Provided by Staceyjill

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup tamari
2 tablespoons lemon juice
1/4 cup mirin
1/2 cup water
2 (16 ounce) packages tempeh (makes about 4 slices)
2 cups sliced mushrooms (whatever type you prefer)
1 1/2 cups sliced yellow onions
1 teaspoon rosemary
1 tablespoon minced garlic
salt
pepper
flour
1/4 cup olive oil
1 tablespoon parsley
2 teaspoons lemon juice
3 ounces sweet white wine
6 ounces vegetable broth

Steps:

First, poach the tempeh slices in the marinade for about 20 minutes and then plop them into a flour-salt-pepper mix and brown each side in the olive oil to make a sort of roux.
Now, add the mushrooms, onions, garlic, and rosemary to saute for about two minutes.
Add wine and reduce by one half.
Add veggie stock and lemon juice, simmer until the sauce thickens.
Sprinkle with parsley and voila.
This is very nice with horseradish mashed potatoes.

Nutrition Facts : Calories 642.8, Fat 38.2, SaturatedFat 6.9, Sodium 2128.7, Carbohydrate 33.6, Fiber 1.6, Sugar 4.5, Protein 47.8

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