Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce

Preparation

1. Step 1

   Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.

2. Step 2

   Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving.

3. Step 3

   To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.

4. Step 4

   Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.

5. Step 5

   Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.