Name: Baked Meatless “Chicken” Milanese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1-1/2 cups Vitacost Navy Beans; 4 Tbsp. chickpea flour; 1/4 cup white onion, (minced); 1 Tbsp. vegetable broth; 1-1/4 tsp. Simply Organic Italian Seasoning; 2-1/2 Tbsp. Bob’s Red Mill Potato Starch; 1/2 tsp. Vitacost Himalayan Pink Salt; 1/4 tsp. ground black pepper; 1 cup panko breadcrumbs; 1/2 cup Pacific Foods Organic Oat Milk; 2 Tbsp. Bob’s Red Mill Egg Replacer (+ 4 Tbsp. filtered water, combined); 1/2 tsp. Vitacost Himalayan Pink Salt; ¼ tsp. ground black pepper; 2 Tbsp. King Arthur Organic Flour; Arugula; Lemon wedges; Vegan Parmesan cheese shavings

Dabbling with the gourmet side of plant-based cooking? Easy to make, this vegan-friendly take on traditional chicken Milanese is a sophisticated cultural dish that’s perfect for both beginners and seasoned chefs. Each bean-based fillet is breaded then baked until golden brown and crispy. Serve with aromatic arugula, dairy-free Parmesan or homemade lemon-garlic sauce.

Homemade Vegan “Chicken” Cutlet Milanese with Arugula & Vegan Parmesan | Vitacost.com/Blog

5 from 2 votes

Baked Meatless “Chicken” Milanese

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 2 servings

Calories 477 kcal

Ingredients

Cutlets

1-1/2 cups Vitacost Navy Beans
4 Tbsp. chickpea flour
1/4 cup white onion, minced
1 Tbsp. vegetable broth
1-1/4 tsp. Simply Organic Italian Seasoning
2-1/2 Tbsp. Bob’s Red Mill Potato Starch
1/2 tsp. Vitacost Himalayan Pink Salt
1/4 tsp. ground black pepper

Breading:

1 cup panko breadcrumbs
1/2 cup Pacific Foods Organic Oat Milk
2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water, combined
1/2 tsp. Vitacost Himalayan Pink Salt
¼ tsp. ground black pepper
2 Tbsp. King Arthur Organic Flour

Garnish:

Arugula
Lemon wedges
Vegan Parmesan cheese shavings

Instructions

In frying pan over medium heat, sauté onions in vegetable broth until translucent or slightly brown. Transfer onions to food processors. Add remaining cutlet ingredients and pulse until dough-like consistency.
Using hands, form two cutlets on plate. Transfer to refrigerator while you prepare breading.
In bowl, combine oat milk and egg replacer mixture. On plate, mix panko with salt and pepper and set aside.
Preheat oven 425 degrees F. Remove cutlets from refrigerator.
Lightly dust each cutlet with flour. Carefully soak cutlets with wet mixture. Remove from liquid and press directly into breadcrumbs and flip until completely coated.
Bake 20 minutes, then flip and cook additional 5-10 minutes or until browned.
Garnish with arugula, parmesan shavings and lemon wedges. Serve immediately.

Recipe Notes

Chef’s tip: These meatless cutlets are perfect for making "chicken" Parmesan!

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Nutrition Facts

Baked Meatless “Chicken” Milanese

Amount Per Serving (1 g)

Calories 477 Calories from Fat 36

% Daily Value*

Fat 4g6%

Sodium 1275mg53%

Potassium 618mg18%

Carbohydrates 91g30%

Fiber 11g44%

Sugar 11g12%

Protein 17g34%

Vitamin A 125IU3%

Vitamin C 1.5mg2%

Calcium 565mg57%

Iron 5.4mg30%

* Percent Daily Values are based on a 2000 calorie diet.