Inspired by a recipe by Giada De Laurentiis, The Food Network
All of the ingredients are there for a wonderful "Chicken" Parmesan – without the chicken. You won't miss it!
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
6 vegetarian chicken patties (such as Morningstar Farms Chik patties)
1 1/2 cups Mary Ann’s Sunday Marinara sauce
1/2 cup shredded mozzarella
1/2 cup (about 4 ounces) grated Parmesan cheese
2 tablespoons unsalted butter, cut into pieces
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large ovenproof skillet over high heat. Add the patties and fry just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, and then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.
Serve alongside pasta such as vermicelli, fusilli, or spaghetti. We recommend tossing pasta with a marinara sauce as well.
Yield: Serves 3-4
Recipes: Dairy, Vegetarian, Kosher