Say what? A vegan Chicken Parma with no eggplant?
Yep, you heard us correctly. This modern twist tastes just like the real deal!
Prep time: 15 minutes
Cook time: 25 minutes
1 box of Deliciou Plant-Based Chicken
2 cup panko breadcrumbs
2 tbsp nutritional yeast or vegan cheese seasoning
2 tbsp all purpose flour
1 tsp dried basil
2 cups of Tomato Passata
Fresh basil sliced
To make up chicken, mix contents of packet into a bowl and add 1 cup of water + 1 Tbs of oil, form into large patties.
On a separate plate, combine all the crumbing ingredients.
Press the chicken patties firmly onto the crumb mix, making sure that all of the surface is covered evenly.
Preheat the oven to 200 degrees celsius. In a large pan, spray with non-stick spray. Place chicken into the pan and cook both sides until golden brown.
Once golden brown, carefully add your tomato passata on top of the chicken and place slices of vegan mozzarella on top. Put the chicken back into the oven for another 5 minutes or until mozzarella is fully melted.
Top with fresh basil and serve with pasta or chips. Enjoy!