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.
Baked Meatless “Chicken” Milanese
- Lemon wedges
- Vegan Parmesan cheese shavings
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.
Chef’s tip: These meatless cutlets are perfect for making "chicken" Parmesan!
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