Seitan Parmesan

Monday, January 25, 2010

I used to make chicken Parmesan whenever I wanted a good old-fashioned indulgence, but I'd abandoned thoughts of veganizing it long ago. After my fist bite of Daiya vegan cheese, though, I thought "I've gotta make Seitan Parmesan." I added some lemon zest and salt to the breading and it made for a tasty crust and, with the cheese and sauce, I was back in good-old-fashioned heaven again.

Seitan Parmesan

Seitan Parmesan
1/2 Recipe Marinara Sauce (about 2 cups)
4 Chicken-y seitan cutlets
1 cup vegan mozzarella cheese
oil for frying
1 cup bread crumbs (I used whole wheat)
1/4 cup flour
1/2 tsp lemon zest
1/4 tsp salt
1/2 cup unsweetened soy milk
1 tbs Vegenaise

Prepare the marinara ahead of time or have your favorite jarred sauce ready. Mix the Vegenaise with the soy milk in a wide bowl. This thickens the milk just a bit and helps with binding. Mix together the breading ingredients and pour onto a plate.

For each cutlet, dip into the milk, then toss with the bread crumbs. I just set into the crumbs, toss the crumbs over the top with a fork, flip and repeat. Shake off the excess and set on a wire rack. Repeat the process once, dipping the breaded cutlet into the milk, then the breading and set back on the rack. Let the breaded cutlets dry a bit, for 10-15 minutes.

Heat the oil over medium-high heat in a large saute apn. The oil should completely cover the pan, maybe 1/4 inch deep. Fry each cutlet, in batches if necessary, until both sides are browned and crispy. Set back on the wire rack as they finish cooking.

While frying, preheat the oven to 450 degrees. Put each cutlet onto a baking sheet, top with 1/4 cup of shredded vegan cheese and bake until the cheese softens. You don't necessarily need the cheese to melt, as long as it is gooey. The sauce will cover the cheese anyway. Also, watch closely as vegan cheese has a tenancy to dry out. Mine baked for about 5 minutes.

To plate, spoon a little marinara on the plate, add the cutlet and top with some more marinara sauce. I made a full batch of sauce and served with spaghetti.

4 Servings: 771 cal (30g fat, 89g carbs, 38g protein)

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  1. Catherine Says:
  2. oooh yum! I love lemon in Italian tomato-type dishes. Always put some zest in my marinara.

  3. Valerie Says:
  4. Looks amazing!

  5. DJ Karma Says:
  6. I'm dying to try the daiya, but haven't found it in my area yet... very inspiring!

  7. Catherine, I use lemon very frequently when I'm substituting cheese and it worked well here. I thought about adding some miso too, but opted not to.

    DJ Karma, it'll be worth the wait. Hope it comes your way soon.

  8. Jennifer Says:
  9. I totally need to hit this recipe up!

    Jenn, HelloVeggie.Org

  10. Lisa Marie Says:
  11. WOW! This looks delish! I haven't had seitan parm in a long time. Now I'm totally craving it.

  12. I can't wait to try Daiya, I haven't been able to check my local Whole Foods to see if they sell it. As soon as I find it, I definitely need to make this recipe. Your pictures are always so wonderful!

  13. Oh MAN! That looks so good!

  14. krenap Says:
  15. I used this chicken recipe for coconut wraps--the whole family loved them. I'm new to this whole vegan thing and love it when I stumble on a meal we can all share. LOVE this blog.

  16. I am making this recipe for Christmas and I was wondering if you think this could be made ahead of time, frozen, and taken on a road trip for dinner? We are making the cutlets tonight and were going to do the parmesan either later tonight or tomorrow. Have you had any success "transporting" the parm?

    Thank you in advance for a great recipe, it looks delicious!


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