Crispy pressed chicken/tofu with garlic and mint from The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between by Peter Berley

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Accompaniments: Creamy risotto-style brown rice with spring greens and Asiago; Shaved spring vegetable and apple salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on March 30, 2017

    I made the tofu version, and it was good (and seemed like a good marinade for chicken too). The mint was light and bright, but I think any soft herb would also work well. I'm not cooking at home at the moment, so had to use a non-stick instead of cast iron skillet, which limited the crispness of the dish. However, I think the temps called for need to be reduced overall- I left mine at medium and even in the non-stick skillet surely would have burned the tofu if I started at high per the recipe.

  • mirage on June 26, 2010

    Quite good, but Scott didn't like. Did chicken.

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