Plant-Based Chicken Parmesan
Plant-Based Chicken Parmesan
Recipe created by Chef Camillo Sabella
@chefcamillosabella
My vegan twist on the Italian classic! Crispy pan fried panko breaded plant-based cutlets, my homemade marinara sauce, and shredded plant-based mozzarella & parmesan cheese. Add some warm ciabatta bread to soak up my delicious sauce, now you have the perfect Sunday meal!
Serves 4
Ingredients:
MARINARA SAUCE:
- 3 Tbsp olive oil
- 1 small yellow onion, chopped
- 6 cloves garlic, grated
- 2 tsp tomato paste
- 1 (28-oz) can crushed tomatoes - rinse can with 1 cup cold water
- 6 large basil leaves, torn
- salt & black pepper to taste
PLANT-BASED CHICKEN:
- 4 plant-based chicken cutlets
- 1 cup seasoned vegan panko bread crumbs
- ¾ cup of all purpose flour seasoned with:
- ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder
- ½ cup vegan liquid egg product
- 1 ½ cups vegan shredded mozzarella cheese
- ¼ cup shredded vegan parmesan cheese
- olive oil for cooking the plant-based chicken
- 1 Tbsp flat leaf parsley, chopped
- 1 Tbsp fresh basil, chopped
- salt & black pepper to taste
Preparation:
- Preheat the oven or broiler - 375* temperature.
- PREPARE THE MARINARA SAUCE: In a medium pot or saucepan over medium heat, heat olive oil. Add onion and cook for 6-8 minutes, stirring occasionally with a heat safe spatula or wooden spoon. Reduce the heat to low. Add garlic and cook for 1-2 minutes making sure you don’t burn the garlic. Add the tomato paste - constantly stirring with a spatula or wooden spoon. You want to cook out the tomato paste. Slowly add in the crushed tomatoes and water. Add fresh basil, salt & ground black pepper to taste and bring to a simmer with the lid on — and lower heat, cook for 15-25 minutes. Check and stir the sauce occasionally to make sure it will not burn or stick to the bottom of the saucepan.
- PREPARE THE BREADING STATION: Prepare three bowls or square take-out containers - 1 - place the seasoned flour , 2 - place the vegan egg product and 3 - place the seasoned vegan panko bread crumbs. Place the plant-based chicken cutlets into the seasoned flour, shake off excess, then place into the vegan egg mixture, using your dry hand then place the plant-based chicken cutlet into the panko breadcrumbs. Making sure at each step you are covering the front and back of the cutlets completely. Place the breaded plant-based chicken cutlets on a clean plate and set aside.
- PAN/ SHALLOW FRYING CUTLETS: Place a large frying pan or skillet over medium heat, heat enough olive oil to shallow fry the plant-based chicken cutlets about one inch high. When the oil is hot enough add the breaded cutlets and fry both sides until golden brown. About 3-4 minutes each side, making sure you are using kitchen tongs to turn and flip the cutlets over.
- Remove cutlets and place on paper towels or a wire rack to keep them crispy. In a oven proof pan or serving dish, spoon some marinara sauce on the bottom- making sure you are covering the entire bottom surface, add and arrange the fried cutlets, spoon some marinara sauce over the cutlets, add vegan parmesan & mozzarella cheese on top and bake in the oven or broiler until the cheese has melted and turned golden brown. Garnish with chopped parsley and fresh basil when serving.
- Enjoy!!