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Chicken Parmigiana

Chicken Parmigiana

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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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)
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
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
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)
Course Veggie Main Courses
Cuisine Italian
Diet Vegan
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)
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)
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
Instructions
  1. Place the flour, soy milk and bread crumbs into separate bowls; dredge the cutlets in each bowl in that same order.
    Place the flour, soy milk and bread crumbs into separate bowls; dredge the cutlets in each bowl in that same order.
  2. In a large pan, heat the oil and cook the cutlets until slightly golden brown on each side; drain on paper towels.
    In a large pan, heat the oil and cook the cutlets until slightly golden brown on each side; drain on paper towels.
  3. Place the cooked cutlets into an 8 x 8-inch ungreased baking dish; top with the marinara / pasta sauce.
    Place the cooked cutlets into an 8 x 8-inch ungreased baking dish; top with the marinara / pasta sauce.
  4. 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.
    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.

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