I didn’t have many times in my life chicken parm, but it was for sure one of the best things I had the first time I visited New Jersey. And last couple of times I asked Sean what he wants for dinner, he said “chicken parm”. So I had to make it work. Instead of chicken I used Fry’s Vegetarian Chicken Style Burgers but I am sure that any kind of vegan chicken substitute will work. I love the Fry’s products because Sean eats them without complaining about eating fake meat. He once said that their chicken style burger is better than the real thing. I didn’t “pane” the burgers as they already look like that, plus I don’t like fried food. But I am posting a recipe below for making “Chickin pane” if you are using instead of Fry’s a different product such as Gardein chickin breast or chicken style seitan.
4 Vegan chickin breasts
1/2 cup soy milk
1 Tbsp EnerG egg replacer
salt and pepper
1/2 cup breadcrubms
oil for frying
In a deep plate mix the milk with the egg replacer and the spices. In a different plate place the breadcrumbs. Deep the chickin breasts in the milk mixture and then in the breadcrumbs until fully coated. Heat the olive oil in a frying pan and fry the breasts until golden brown, both sides (about 3 minutes at each side).
For the chickin parm you will need
4 pane chickin breast or your favorite vegan chicken style burgers
2 cups of your preferred spaghetti sauce
1 cup vegan mozzarella shreds
1/4 cup raw parma or your preferred vegan parmesan
Preheat the oven in 180C/350F. Grease a baking pan with olive oil and 1 Tbsp of tomato sauce. Place the chickin in the pan, top each chickin breast with 1/4 cup tomato sauce, 1/4 cup mozzarella shreds, another 1/4 cup of tomato sauce and sprinkle a bit of vegan parmesan on top. Bake for about 25-30 minutes. Serve hot with pasta, rice or in a sandwich. Enjoy!