Combine 1-package of Chicken Style Wheat-Meat Mix with 1-tablespoon
vegetable oil and 1-cup of cool water. If your bag is
large enough you may mix it in the bag. Otherwise a bowl does nicely.
After mixing you will have a thick, putty-like dough.
Divide the dough into 6 roughly equal portions. Use your hands or a
rolling pin to flatten them into cutlet shapes.
Meanwhile, bring 4-cups (1-quart) of water to a boil in a 2 to
3-quart saucepan. Add 1/2-teaspoon salt to the water if
desired. Reduce the heat so the water simmers gently. Carefully drop
the shaped cutlets into the water. Simmer for 20 minutes, or until
the cutlets are firm.
Remove the pot from the heat. Drain the cutlets from the water and
arrange them on a plate to cool. The remaining water will be
chicken-flavored now and is delicious in soups or gravy.
After cooking the cutlets may be refrigerated, in any remaining water
or broth, for up to 5 days. They also freeze nicely.
Use the cutlets in recipes as desired. They may be coated in flour
and fried, or cut into strips and added to casseroles or skillet
meals. Anywhere you would normally use chicken breasts you can use
your veggie cutlets instead.
