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Chicken Parmesan with Marinara Recipe

A crispy vegan cutlet topped with rich marinara and melted dairy-free cheese, baked to golden perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • Plant-based chicken cutlets: 4 pieces
  • Vegan mozzarella cheese: 1 cup shredded
  • Marinara sauce: 1 ½ cups
  • All-purpose flour: ½ cup
  • Unsweetened plant milk: ½ cup
  • Breadcrumbs: 1 cup Italian seasoned preferred
  • Olive oil: 2 tbsp
  • Garlic powder: 1 tsp
  • Dried oregano: 1 tsp
  • Salt and pepper: To taste
  • Fresh basil: For garnish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Set up three bowls: flour, plant milk, and seasoned breadcrumbs mixed with garlic powder, oregano, salt, and pepper.
  3. Dip each cutlet in flour, then milk, then breadcrumbs, pressing firmly to coat.
  4. Place coated cutlets on a baking sheet; drizzle olive oil over them.
  5. Bake 20 minutes until crispy and golden, flipping halfway.
  6. Remove from oven, spoon marinara sauce over each cutlet, sprinkle vegan mozzarella.
  7. Return to oven for 5 minutes or until cheese melts beautifully.
  8. Garnish with fresh basil and serve immediately.

Notes

Nutritional Values (Per Serving)

  • Calories: 350
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 20g

Vitamins and Minerals (Per Serving)

  • Calcium: 25%
  • Vitamin A: 15%
  • Iron: 18%
  • Vitamin C: 10%
  • Vitamin B12: 10%

Additional Notes/Tips to Enhance Flavor

  • Use fresh herbs like basil or oregano for extra zing.
  • Swap marinara for spicy arrabbiata if you like heat.
  • Serve with a side of garlicky greens or vegan pasta.
  • Toast breadcrumbs lightly for an extra crunch.
  • Double the cheese because, well, cheese makes everything better.
Dive in and enjoy guilt-free indulgence that feels like a hug from Italy itself. Mangia!