Vegetarian Classic Chicken Parmesan
Indulge in a comforting twist on a timeless favorite with this Vegetarian Classic Chicken Parmesan recipe, perfect for plant-based eaters and anyone seeking a meat-free delight. Tender vegetarian chicken-style cutlets are coated in a crispy, flavorful panko breadcrumb crust seasoned with Parmesan, oregano, and basil, then smothered in rich tomato sauce and gooey melted mozzarella cheese. This dish comes together in just under an hour and is baked to golden perfection in the oven, making it an excellent choice for weeknight dinners or special occasions. Topped with fresh basil for a burst of brightness, this vegetarian take on chicken parm will satisfy cravings while showcasing wholesome, delicious ingredients.
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Recipe Information
Ingredients
- 4 pieces vegetarian chicken-style cutlets
- 0.5 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
- 2 cups tomato sauce
- 1.5 cups shredded mozzarella cheese
- 0.25 cup fresh basil leaves
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Set up a breading station with three shallow dishes. In the first dish, add the flour. In the second dish, whisk the eggs. In the third dish, combine panko breadcrumbs, grated Parmesan, dried oregano, dried basil, salt, and black pepper.
Coat each vegetarian chicken-style cutlet in flour, shaking off any excess. Dip into the beaten eggs, and then coat thoroughly with the breadcrumb mixture. Press the breadcrumbs gently onto the cutlets to help them adhere.
Heat olive oil in a large oven-safe skillet over medium heat. Add the breaded cutlets and cook for about 3-4 minutes per side, or until golden brown.
Once all cutlets are browned, remove the skillet from heat. Spoon tomato sauce evenly over each cutlet.
Sprinkle shredded mozzarella cheese on top of the sauce-covered cutlets.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from oven and allow to cool for a few minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.3 g | 177% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 532 mg | 178% | |
| Sodium | 5914 mg | 257% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 18.1 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1961 mg | 151% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 839 mg | 18% | |
*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.
