Vegan Chicken Parmesan Linguine

2.8 (12 reviews)

Vegan Chicken Parmesan Linguine

  • Prep Time 10 minutes
  • Cook Time 15 minutes
  • Servings 2


  • 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) 


  • 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 2.8/5 based on 12 reviews

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind