Chik'n Scaloppine with Lemon and Capers


"Fried meatless chicken patties (Morningstar, Boca, etc.) placed atop a plate of soft angelhair pasta, accompanied by a white wine sauce, infused with a hint of lemon, and accented with capers here and there. This tangy, easy-to-make pasta dish is great for a fancy vegetarian dinner or a delicious and hearty lunchtime meal."
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25 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Cook pasta, drain, and set aside.
  2. In a large frying pan, melt butter with olive oil over medium heat.
  3. Add patties and cook according to directions on package.
  4. Remove patties from pan, place in oven preheated at 350 for 8-10 minutes, or microwave for 60-90 seconds.
  5. Cover dish with foil to keep patties warm.
  6. Pour wine into pan. Add vegetable broth and cream of mushroom soup and boil until reduced by about 1/3 to 1/2, or about 2 minutes. Add lemon juice, capers and parsley.
  7. To serve, place angel hair pasta on plates, place patties on top of pasta, and drizzle sauce over patties.


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