Chicken Parmesan with Marinara Recipe
A crispy vegan cutlet topped with rich marinara and melted dairy-free cheese, baked to golden perfection.
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
Instructions
- Preheat oven to 375°F (190°C).
- Set up three bowls: flour, plant milk, and seasoned breadcrumbs mixed with garlic powder, oregano, salt, and pepper.
- Dip each cutlet in flour, then milk, then breadcrumbs, pressing firmly to coat.
- Place coated cutlets on a baking sheet; drizzle olive oil over them.
- Bake 20 minutes until crispy and golden, flipping halfway.
- Remove from oven, spoon marinara sauce over each cutlet, sprinkle vegan mozzarella.
- Return to oven for 5 minutes or until cheese melts beautifully.
- 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.