Vegetarian Parmesan Ranch Chicken
Discover the ultimate comfort food makeover with this "Vegetarian Parmesan Ranch Chicken" recipe—a perfect combination of flavor and crunch that’s entirely plant-based. Made with golden-brown, crispy plant-based chicken cutlets, this dish is elevated by a savory coat of vegetarian Parmesan cheese, ranch seasoning, and breadcrumbs. The cutlets are first dredged in flour, dipped in seasoned egg wash, and crusted in the flavorful coating before being pan-seared and finished in the oven for a texture that's irresistibly crispy yet tender. Quick to prepare and ready in just 35 minutes, this family-friendly recipe offers a guilt-free indulgence without sacrificing taste. Garnish with fresh parsley for a pop of color and pair it with your favorite sides for a hearty vegetarian meal that even meat-lovers will adore. Perfect for weeknights, this recipe proves that plant-based eating can be deliciously satisfying. Keywords: vegetarian Parmesan ranch chicken, plant-based dinner, crispy vegetarian chicken recipe.
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Recipe Information
Ingredients
- 4 pieces Plant-based chicken cutlets
- 0.5 cup Vegetarian Parmesan cheese
- 2 tablespoons Ranch seasoning mix
- 1 cup Breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a shallow dish, mix together the breadcrumbs, vegetarian Parmesan cheese, and ranch seasoning mix.
In a second shallow dish, whisk the eggs together with a pinch of salt and black pepper.
Place the flour in a third shallow dish.
Dredge each plant-based chicken cutlet first in the flour, shaking off any excess.
Next, dip it into the egg mixture, ensuring it's fully coated, and let any excess drip off.
Finally, press it into the breadcrumb mixture, turning to coat both sides well. Press gently to adhere the crumbs to the cutlet.
In a large ovenproof skillet, heat the olive oil over medium-high heat.
Once the oil is hot, add the coated plant-based chicken cutlets. Cook for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for about 10 minutes, or until the cutlets are heated through and crispy.
Remove from oven and let rest for a few minutes before serving.
Garnish with chopped fresh parsley if desired before serving.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 458 mg | 152% | |
| Sodium | 7827 mg | 340% | |
| Total Carbohydrate | 181.3 g | 66% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 14.8 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1654 mg | 127% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1120 mg | 24% | |
*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.
