01
Veal
10.0best for pasta1 lb : 1 lb
Pound thin for cutlets/schnitzel
10.0
chicken breast substitute
in pasta.
Chicken Breast brings satisfying protein and substance to pasta. A good substitute should match the protein and texture so pasta stays satisfying.
top substitutes
02
Rabbit
10.0best for pasta1 lb : 1 lb
Very similar lean white meat; braise or roast low and slow, slightly gamier flavor
10.0
03
Turkey Breast
5.0best for pasta1 lb : 1 lb
Closest swap, slightly drier
5.0
show 10 more substitutes
04
Pheasant
5.01 lb : 1 lb
Milder but very similar texture
5.0
05
Tofu
5.014 oz : 12 oz
Press firm tofu, sear for crust
5.0
06
Tempeh
5.08 oz : 12 oz
Slice thin, marinate well
5.0
07
Pork Loin
5.01 lb : 1 lb
Lean and mild; slice against the grain, cook to 145°F — overcooking makes it dry and tough
5.0
08
Duck
3.31 lb : 1 lb
Milder, add butter for richness
3.3
09
Goose
3.31 lb : 1 lb
Much milder, add fat for richness
3.3
10
Quail
3.31 lb : 1 lb
Mild sub, cut into small portions
3.3
11
Squab
3.31 lb : 1 lb
Tiny bird, use 2-3 per breast; sear skin-on and finish in oven, cooks much faster
3.3
12
Turkey Thigh
3.31 lb : 1 lb
Dark meat with more fat; reduce cook time by 5 min, stays juicier than breast
3.3
13
Pork
3.31 lb : 1 lb
Cook slightly less; pork dries out faster than chicken breast, pound thin for even cooking
3.3