Vegetarian Chicken Parmigiana
Savor the classic Italian-inspired flavors of Chicken Parmigiana with a modern twist in this delightful Vegetarian Chicken Parmigiana recipe! Featuring crispy, golden-breaded plant-based chicken fillets smothered in tangy marinara sauce, melted mozzarella, and a sprinkling of Parmesan cheese, this dish is the perfect fusion of indulgence and vegetarian-friendly innovation. The recipe pairs rich textures—the crunchy exterior of the fillets and gooey, bubbly cheese—with vibrant herbs like dried oregano and fresh basil for extraordinary depth of flavor. Easy to prepare in just under an hour, it’s ideal for busy weeknights or impressive dinner parties, especially when served alongside spaghetti or a fresh green salad. Perfect for vegetarians or anyone looking to enjoy a meatless spin on this beloved comfort dish, it proves that you can have all the flavor without compromise.
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Recipe Information
Ingredients
- 4 pieces plant-based chicken fillets
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese
- 3 tablespoons olive oil
- 2 cups marinara sauce
- 1 cup mozzarella cheese
- 0.25 cup fresh basil leaves
- 1 teaspoon dried oregano
Instructions
Preheat your oven to 400°F (200°C).
In a shallow dish, sift together the all-purpose flour, salt, and black pepper.
In another shallow dish, beat the eggs until blended.
In a third dish, mix together the breadcrumbs and Parmesan cheese.
Dredge each plant-based chicken fillet in flour, shaking off excess.
Dip the fillets in the beaten eggs, allowing excess to drip off.
Coat the fillets with the breadcrumb and Parmesan mixture, pressing firmly to adhere.
Heat olive oil in a large skillet over medium heat.
Fry the breaded fillets for 3-4 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.
Spread 1 cup of marinara sauce in the bottom of a baking dish.
Place the fried fillets on top of the sauce.
Spoon remaining marinara sauce over the fillets.
Sprinkle with mozzarella cheese and dried oregano.
Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden.
Garnish with fresh basil leaves before serving.
Serve hot with a side of spaghetti or salad.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 6.3 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 524 mg | 40% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
