This is a quick and simple vegan version of the Italian classic dish. If you’re short on time, you can use prepared pasta sauce instead of our homemade marinara sauce.
| Servings |
1 cutlet with 1/4 cup of sauce
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 364 | 5mg | 3g | 38g |
Recipe Footprint (for Recipe's Default # of Servings)
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11.2 | Water saved (gallons) [animal consumption only] |
 |
16.8 | Manure (pounds) not deposited into the environment |
 |
20.4 | Grains / feed (pounds) not consumed by animals |
 |
41.2 | Methane (gallons) not created by animals |
 |
503.7 | CO2 (pounds) not released into the atmosphere |
 |
2.0 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
Ingredients
- 12 oz marinara sauce
- 4 chicken cutlets (meatless)
- 1/2 C flour (unbleached all purpose)
- 1/2 c soy milk
- 1/2 C bread crumbs
- 2 Tbsp olive oil
- 1/2 C mozzarella cheese (almond) (shredded)
- 2 Tbsp Parmesan cheese (non-dairy grated)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Place the flour, soy milk and bread crumbs into separate bowls; dredge the cutlets in each bowl in that same order.
- In a large pan, heat the oil and cook the cutlets until slightly golden brown on each side; drain on paper towels.
- Place the cooked cutlets into an 8 x 8-inch ungreased baking dish; top with the marinara / pasta sauce.
- Sprinkle with the cheeses, and bake (covered) at 350 degrees for 20 minutes or until heated through and the sauce is bubbly; uncover and resume baking for another 10 minutes to lightly brown the cheeses.
Recipe Notes
Serve with pasta, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC