Vegan Chicken Parmesan Linguine

2.1 (5 reviews)
Vegan

Vegan Chicken Parmesan Linguine

  • Prep Time10 minutes
  • Cook Time15 minutes
  • Servings2
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Ingredients

  • 1/2 cup all-purpose flour
  • Vegan egg replacer equivalent to 4 eggs  
  • 1 1/2 cups panko bread crumbs
  • 1/2 tsp.  garlic powder
  • 2 vegan chicken cutlets (try Gardein Chick’n Scallopini or Quorn Chik’n Cutlets)
  • Vegetable oil, for frying 
  • 2 cups marinara sauce
  • 4 oz. dry linguine or other pasta, cooked al dente according to package directions
  • Vegan mozzarella cheese shreds, to taste 
  • Vegan Parmesan cheese, for garnish (Try Follow Your Heart Parmesan Shreds)
  • Parsley, for garnish (optional) 

Instructions

  • Fill one mixing bowl with the flour, another with the vegan egg mixture, and a third with the bread crumbs and garlic powder.
  • Coat each vegan chicken cutlet in the flour and shake off any excess. Dip into the vegan egg mixture and then into the bread crumb mixture and set aside.
  • Heat 1/4 inch of oil in a deep skillet. Fry the breaded cutlets until golden brown, about 5 to 7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain.
  • Place the cutlets on a cookie sheet, top with a few spoonfuls of the marinara sauce, and sprinkle with vegan mozzarella, to taste. Broil for about 5 minutes, or until the “cheese” is melted.
  • Divide the cooked pasta between two plates and top each with half of the remaining marinara sauce, a cutlet, vegan Parmesan, and chopped parsley, if using. Serve immediately.
Rated 2.1/5 based on 5 reviews

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