Whisk the 1 cup of flour, 1 teaspoon smoked paprika, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried sage, ½ teaspoon garlic powder, and black pepper to taste until completely combined.
Prepare the vegan egg according to the instructions on the package.
Dredge the cutlets in the flour to coat, then the egg, then once again in the flour to coat.
Pour two inches of vegetable oil (canola or corn oil is best) in a heavy fry pan. We prefer to use cast-iron. Heat the oil until it’s between 350°F (176°C) and 375°F (190°C). We like to fry it at 375°F because the breading gets super crispy.
The temperature of the oil will drop when you add the chicken, just keep it at the same heat as you started, don’t increase the flame to get it to go back up.
Carefully place the cutlets one by one in the oil. Don’t crowd them, there should be some space between each one. If you have to cook in batches, allow the oil to go back to 350-375°F before frying the next batch.
Fry for approximately 8 minutes per side or until golden brown and crispy. Place on paper towel to drain excess oil.
TO OVEN FRY
Preheat the oven to 425°F (218°C)
Follow the preparation instructions, place the cutlets on a lightly oiled baking sheet and bake for approximately 10 minutes per side, or until golden brown and crispy.