Meati Classic Cutlet Review
Plant-Based Meat 

Meati Classic Cutlet Review

Powered by mushroom root, Meati’s classic chicken cutlet is loaded with plant-based whole protein and a whole lotta tasty flavor.

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Overall Rating
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Meati’s Classic Cutlet is really good. It’s mild, a little sweet, savory, very juicy, and works perfectly with any sauce or seasoning you can dream up.


As with many plant-based meats, the price always seems to be a sticking point, and Meati’s Classic Cutlet is no exception. The price is steep at $8 or $9–depending on the grocer–for 7.4 ounces. Compared to Daring’s $5.29 for an 8-ounce package and Quorn’s $5.79 for a 9.7-ounce package of a similar style chicken, this puts Meati in a higher price bracket.


The texture is fantastic, no notes. It does become a little soggy if you get it too wet, but despite that, it held up well in my vegan chicken ramen. On its own, it has a juicy texture that doesn’t feel like I’m eating cardboard.

EV’s Take: A 10/10 Cutlet We Can’t Get Enough Of

I am always hesitant with whole cuts of plain plant-based meat–like chicken breasts or steaks–because I find the texture and taste off-putting. And because it’s such a big hunk of plant-based protein, it’s gotta be 100% on point because who wants to sit and eat a whole chunk of something that doesn’t taste amazing? Ground meats, like Abbot’s Butcher Ground Beef, have always been more palatable, and there’s more room for error. Usually, the ground meat is well-seasoned and mixed in with other things, so even if the texture or taste isn’t perfect, you’re often not eating whole bites of just the plant-based protein.

meat classic cutlet

Now that I got my feelings out of the way, I will tell you to forget all that because it doesn’t matter here. Meati has made a damn delicious vegan chicken breast. And I’ll tell you another secret…if you add a little seaweed on top à la Daybreak Ume Shiso Furikake, it doubles as a kinda-sorta tuna or swordfish situation. Just trust me. I digress. The fact is, Meati’s chicken breast is one I want to come back to, and often. I love the simple ingredients, the fact that it’s not loaded with sodium and that it’s a complete protein thanks to mushrooms (which we talked a lot about in our review of Nature’s Fynd dairy-free cream cheese).

meati chicken

What is Meati made from?

Meati developed their plant-based meats from mushrooms, specifically mycelium, the body-like structure of fungi typically found underneath the soil. Mycelium is a complete protein with some bonus nutrients like fiber and zinc. The best part? It has a relatively neutral flavor profile, but because it’s part of the mushroom kingdom, you get that naturally occurring umami famously found in mushrooms. In my opinion, these umami undertones make mycelium an ideal plant-based meat substitute. Mycelium’s flavor does the heavy lifting, and the umami taste found in its roots reduces the need for additional flavors, enhancers, or masking agents.

Meati makes their products with 95% MushroomRoot™–this is Meati’s fun little name for the species of mushroom that they grow–and the rest of the ingredient list is relatively straightforward and clean. 

Here are the ingredients in Meati’s Classic Cutlet:

Mushroom Root (mycelium), Less Than 2% Of: Salt, Natural Flavor, Acacia Gum, Oat Fiber, Chickpea Flour.

Impressively simple, right? Between the clean ingredient list, the simple cooking preparation, and the fact that it just tastes really good, I am sold on Meati as a plant-based chicken substitute that I will keep stocked in my freezer.

One concern I have is the large number of Reddit threads filled with users claiming to have gotten sick after eating Meati. This was different from my experience, but I reached out to Meati for comment, and I will update this post if I hear back.

Update May 7, 2024: I did hear back from Tony over at Meati’s Consumer Engagement team in response to my request for comment on users claiming to have gotten sick from Meati. Here is the response:

“Meati’s main ingredient is MushroomRoot™, or Neurospora crassa mycelium, which is a natural whole food. MushroomRoot™ is high in protein and fiber, and as noted on Meati’s website here, all protein sources can trigger allergies for certain individuals with sensitivities. We do suggest avoiding if sensitive to fungi such as mushroom, mold or yeast. We also recommend eating Meati in moderation for those who are not accustomed to a high fiber diet. You can learn a lot more about our mycelium here. Meati products are also animal-free, gluten-free, Halal and Kosher, and they are free of the Top 9 Allergens (Peanuts, Tree Nuts, Eggs, Milk, Crustaceans/Shellfish, Soybeans, Fish, Wheat, Sesame).

Meati’s mission is to provide a healthy source of nourishment. We comply with all applicable laws including US FDA regulations and follow GMP (Good Manufacturing Practices). We monitor, investigate, and analyze reports of customer experiences, and we consult and partner with external food safety experts. Additionally, the University of Nebraska Food Allergy Research and Resource Program (FARRP) deemed Neurospora crassa mycelium to be a low-risk allergen.”

How to Cook Meati Classic Cutlets:

They will tell you that a grill is preferred here, but I rarely grill, so I went with the skillet.

  • Step 1: First, preheat the skillet over medium heat. They say medium-low, but that’s not how I roll. Add 1 tablespoon of oil to the skillet to heat it.
  • Step 2: Next, pat the cutlets dry and brush lightly with oil. Season with salt and pepper.
  • Step 3: Finally, brown the cutlets in the hot skillet, flipping them every 2–3 minutes until the internal temperature reaches 165ºF. 

It takes about 7 minutes to cook Meati Classic Cutlets from thawed. If you cook the cutlets from frozen, it takes about 12 minutes. As I mentioned above, I seasoned them with Dayreak Seaweed’s Ume Shiso Furikake. The seaweed gave the cutlet a very complex flavor that I absolutely loved.

After the cutlets are golden brown, remove them from the skillet and rest for a few minutes. From there, you can thinly slice them for a salad, wrap, or ramen, as I did. Or you can throw them on a chicken sammy.

I had no issues cooking the Meati Classic Cutlets. Part of the exterior did flake off as it browned, but that may have been an issue with the seasoning on my skillet. They cooked very quickly and with little trouble at all.

Meati Classic Cutlet Recipe

How did Exploring Vegan Eat Meati Classic Cutlets?

I am so glad you asked. I decided to eat Meati in a delicious ramen! Here’s how I made it.

Vegan Chicken Ramen Recipe

Vegan Chicken Ramen

This vegan "chicken" ramen is a weeknight winner thanks to Meati Classic Cutlets.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 677kcal


  • 2 tablespoons neutral oil, divided
  • 1 yellow onion, peeled and diced
  • ¾ pound sweet potatoes, peeled and diced
  • 5 scallions, minced; white and green parts kept separate
  • 1 hot chili pepper, optional, trimmed and diced
  • 2 teaspoons shichimi togarashi use more or less to taste
  • 2 .35-ounce packets vegan dashi granules or you can also use 1 tablespoon mushroom powder or omit
  • 6 cups water
  • 1 10.75-ounce package Ocean’s Halo Ramen or use 4 blocks of your favorite ramen
  • 1 teaspoon sesame oil
  • 4 Meati Classic Cutlets
  • Salt to taste


For serving:


Cook the vegetables:

  • Heat 1 tablespoon neutral oil in a large pot over medium heat. Add the onion and sweet potatoes. Cook for 5–7 minutes, stirring occasionally. Add the white parts of the scallions and the chili pepper, if using, and cook for 1 minute.

Season the vegetables:

  • Add the shichimi togarashi and vegan dashi granules. Stir to coat and cook for 1 minute.

Simmer the broth:

  • Pour in the water and bring to a boil. Reduce the heat and simmer uncovered for 30 minutes until the sweet potatoes are fork-tender.

Cook the ramen:

  • Bring a large pot of water to a boil. Cook the ramen according to package directions. Drain, rinse, and divide between 4 bowls.

Cook the Meati Classic Cutlets:

  • As you wait for the ramen water to boil, make the cutlets. Pat the Meati Classic Cutlets dry and brush them with sesame oil. Season both sides with salt and pepper.
  • Preheat a large skillet over medium heat. Add the neutral oil and heat until the oil begins to shimmer. Add the cutlets in an even layer. Cook for 2–3 minutes and then flip. Continue cooking, flipping every 2–3 minutes, until the cutlets reach 165ºF. It takes 7–8 minutes if the cutlets are thawed and 12–13 minutes if they are frozen.
  • Transfer the cutlets to a plate and rest for 5 minutes. Thinly slice each cutlet and sprinkle a light dusting of Ume Shiso Furikake on top.

Make the tare:

  • Whisk together all the ingredients for the tare in a medium bowl. Add 1 ladle of the hot broth and whisk until smooth. Pour the mixture into the pot. Taste and season. Turn off the heat.

To serve:

  • Ladle the broth over the ramen noodles. Arrange the sliced cutlets on top. Finish with minced scallion greens and a sprinkle of Ume Shiso Furikake or sesame seeds if you like. Enjoy!


Calories: 677kcal | Carbohydrates: 36g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Sodium: 1334mg | Fiber: 6g | Sugar: 9g

Okay, you sold me. Where can I buy Meati Classic Cutlets?

You can buy Eat Meati Classic Cutlets on Amazon or from local grocers like Sprouts or Giant. You can use their store locator to find a retailer near you.

What do you think?

Have you tried Meati’s Classic Cutlets? What did you think of them? Let us know in the comments! We’ll review their other products–the Crispy Cutlet, Carne Asada, and Classic Steak–soon, so keep an eye out!

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