Vegetarian "Chicken" Parmesan Recipe
An Easy Way to Dress Up Your Fake Chicken
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.
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
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.