Cookwith

Name: Crispy Chickpea “Chicken” Cutlets with Lemon-Herb Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 (15 oz) can chickpeas, drained and rinsed; 1/2 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese (or vegetarian hard cheese); 1/4 cup all-purpose flour; 1/4 cup plain Greek yogurt (or dairy-free yogurt); 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp olive oil (plus more for frying); 1 lemon (zest and juice); 1/2 cup low-sodium vegetable broth; 1 tbsp unsalted butter (or plant-based butter); Mixed greens, for serving

Crispy Chickpea “Chicken” Cutlets with Lemon-Herb Pan Sauce

CinnamonApricot3160

This inventive recipe transforms humble chickpeas into crispy, golden “chicken” cutlets, perfect for vegetarians craving classic comfort food flavors. The cutlets get a savory, umami kick from Parmesan, and a crispy crust thanks to panko and pan-frying. A quick lemon-herb pan sauce adds brightness and depth, making every bite vibrant and satisfying. Serve over fresh greens for a dinner that’s light, protein-packed, and wonderfully adaptable for warm weather. It’s a delicious nod to traditional chicken cutlets—without the chicken!

Ingredients

Instructions

In a food processor, pulse chickpeas, Greek yogurt, 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until mostly smooth but still a bit chunky.
Transfer mixture to a bowl. Stir in panko, Parmesan, and 2 tbsp flour. Mix until combined. If too wet, add another tbsp flour until the mixture can be shaped.
Divide mixture into 4 patties. Dust each with remaining flour to coat lightly.
Heat 2 tbsp olive oil in a large nonstick skillet over medium heat. Add patties and cook 3-4 min per side until golden and crisp. Transfer to a plate and keep warm.
In the same skillet, add butter, zest and juice of the lemon, and vegetable broth. Whisk to deglaze pan, scraping up browned bits. Simmer 2-3 min until slightly reduced. Stir in herbs and adjust seasoning.
Serve chickpea cutlets over mixed greens. Spoon lemon-herb pan sauce over top. Enjoy immediately.