This vegetarian chicken parmesan is easy to make, and has a much lighter feel than your usual breaded vegetarian chicken -- and more subtle flavor -- than the ones you can find in the grocery store, pre-made. Serving size will depend on how many cutlets you make. This dish is flavorful by itself, or with some tomato sauce added over it.

Ingredients:

A non-breaded, vegetarian, chicken substitute; I use Quorn cutlets for this

1 cup lowfat milk

1/4 cup parmesan cheese

1/4 cup whole wheat bread crumbs

1 tsp. dill

1 tsp. parsley

1/4 tsp. bay leaf

Preparation:

Cook the cutlets according to package directions, until they are cooked through, but not overly browned. Meanwhile, mix the cheese, bread crumbs, dill, parsley, and bay leaves together in a large bowl. Once your "chicken" is fully cooked, dip each cutlet fully in milk. Then, coat it in the cheese and bread crumb mixture. Place into a shallow baking dish and bake in the oven at 425 degrees for another 8-10 minutes, or until just slightly browned and crisp.