Chicken Parmesan Recipe

Breadcrumbs: Provides a crispy coating for the vegan chicken cutlets.

Nutritional yeast: Adds a cheesy flavor to the breadcrumb mixture.

Garlic powder: Enhances the flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the coating.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

Marinara sauce: Provides a rich, tomato-based topping for the cutlets.

Vegan mozzarella cheese: Melts beautifully over the marinara sauce for a cheesy finish.

Fresh basil: Adds a fresh, aromatic garnish to the final dish.

When preparing the breadcrumb mixture, ensure that the nutritional yeast is evenly distributed to achieve a consistent flavor profile. For an extra crispy texture, lightly spray the vegan chicken cutlets with a bit of cooking oil before coating them in the breadcrumbs. This will help the breadcrumbs adhere better and create a golden-brown crust. Additionally, allow the vegan mozzarella to come to room temperature before using it; this ensures it melts more evenly during the final baking stage.

• Chicken breast - Substitute with seitan cutlets: Seitan has a similar texture to chicken and absorbs flavors well, making it an excellent vegan substitute.

• Breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a better texture for the dish.

• Nutritional yeast - Substitute with vegan parmesan: Vegan parmesan will give a more authentic cheesy flavor compared to nutritional yeast.

• Garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor.

• Onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresher taste and better texture.

• Salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor along with the necessary saltiness.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the dish.

• Marinara sauce - Substitute with homemade tomato sauce: Homemade tomato sauce allows for better control over the ingredients and flavor.

• Vegan mozzarella cheese - Substitute with cashew cheese: Cashew cheese melts well and has a creamy texture, making it a good alternative.

• Fresh basil - Substitute with fresh parsley: Fresh parsley provides a bright, fresh flavor that complements the dish well.

• Allow the vegan chicken parmesan to cool completely before storing. This prevents condensation, which can make the breadcrumbs soggy.
• Transfer the cooled chicken parmesan to an airtight container. If stacking multiple pieces, place a piece of parchment paper between each layer to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
• For freezing, wrap each piece of vegan chicken parmesan individually in plastic wrap or aluminum foil. This helps maintain the texture and prevents freezer burn.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed chicken parmesan in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. For a crispier texture, consider reheating uncovered on a baking sheet.
• Avoid microwaving as it can make the breadcrumbs soggy and the vegan mozzarella rubbery.

• Preheat your oven to 350°F (175°C). Place the leftover chicken parmesan on a baking sheet. Cover it with aluminum foil to keep it moist. Bake for about 20 minutes or until heated through.

• For a quicker method, use the microwave. Place the chicken parmesan on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent splattering. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken parmesan in the air fryer basket. Heat for 5-7 minutes, checking halfway through to ensure it doesn't dry out.

• For stovetop reheating, place a non-stick skillet over medium heat. Add a splash of olive oil or a bit of vegetable broth to the pan. Place the chicken parmesan in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through.

• To retain the crispiness of the breadcrumb coating, use a toaster oven. Preheat it to 350°F (175°C). Place the chicken parmesan on the toaster oven tray and heat for 10-15 minutes until warmed through.

• Oven: Used to bake the vegan chicken cutlets and melt the vegan mozzarella cheese.

• Mixing bowl: Used to combine the breadcrumbs, nutritional yeast, garlic powder, onion powder, salt, and pepper.

• Baking sheet: Used to place the coated vegan chicken cutlets for baking.

• Measuring cups: Used to measure out the breadcrumbs, nutritional yeast, marinara sauce, and vegan mozzarella cheese.

• Measuring spoons: Used to measure out the garlic powder, onion powder, salt, and black pepper.

• Spatula: Used to handle the vegan chicken cutlets when placing them on the baking sheet and removing them from the oven.

• Knife: Used to chop the fresh basil for garnishing.

• Cutting board: Used as a surface for chopping the fresh basil.

Prepare ingredients in advance: Measure and mix the breadcrumbs, nutritional yeast, and spices ahead of time.

Use store-bought marinara: Opt for a quality marinara sauce to save time on making your own.

Pre-shredded vegan cheese: Buy vegan mozzarella already shredded to skip the grating step.

Batch cooking: Double the recipe and freeze extra vegan chicken cutlets for future meals.

Quick garnish: Chop fresh basil while the cutlets are baking to save time.