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.
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- 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)
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.
Serve with pasta, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC