These tempting tempeh cutlets, with their rich pecan coating, make a gorgeous and delicious main dish for any night of the week. We’ve updated the classic three-step breading process by using flax seeds instead of eggs. By taking the extra steps to do a three-step breading - seasoned flour, then a flax egg, then pecans - the pecans won’t fall off the cutlets after they’re baked. Serve these cutlets with mashed potatoes, noodles, or a crispy, green salad. Be sure to make the gravy…it’s a game-changer!
Allergen Notes: Contains nuts and soy