Lentil Cutlets

In American cuisine a cutlet is a tender flattened piece of meat run through flour, egg and bread crumbs, then fried in a pan with some oil.

Just like my Chickpea Cutlets, I baked this smoother textured version and they were moist enough that I could wrap and save them for a day to use in my Lentil Piccata recipe. I actually prefer the flavors and textures of this recipe and I am quite proud of my variation.

Lentil Cutlets

Ingredients:
1/2 C. vital wheat gluten
1/2 C. plain breadcrumbs
1 tsp. onion powder
1/4 tsp. black pepper
1/4 tsp. dried sage
1 C. cooked lentils
1/2 C. liquid reserved from cooking the lentils
2 Tbs. Bragg Liquid Amino
2 Tbs. olive oil
spray oil for baking sheet

Directions:
Preheat oven to 375°

In a mixing bowl, stir together the gluten, bread crumbs, onion powder, pepper and sage. In a food processor, blender the cooked lentils, their 1/2 cup of liquid, Bragg Liquid Amino and olive oil until completely smooth. Fold the lentil paste into the dry ingredients until all is moist and and get to kneading the mass for 3 – 5 minutes. You will feel the gluten strands start to elongate.

Have the baking sheet prepped by spraying it with oil. Divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch oblong cutlet shape. Brush lightly with vegetable oil on both sides and place them on the oiled baking sheet. Bake for 15 minutes, turn them over and bake an additional 15 minutes until both sides are lightly browned and firm to the touch.