'Chicken' Parmigiana
- Super simple
- 0:40 m
- 12 ingredients
Time for a foodie history lesson; the iconic chicken parm originated in the northeast United States from Italian immigrants, and became a popular staple in restaurants serving Italian-American cuisine by the 1950s. Our plant-based version subs in oyster mushrooms for the chicken, smothers them in a rich tomato sauce with a touch of harissa, and bakes them with plant-based mozzarella until it's gooey and golden. You won't regret it.
Serves: 4
Ingredients
For the 'chicken'
- 4 large oyster mushrooms
- 200ml plant-based yoghurt
- 80g panko breadcrumbs
- 50g grated plant-based parmesan
- 200ml vegetable oil
- Salt & pepper
For the sauce
- 1 onion
- 2 cloves garlic
- 2 x 400g can of chopped tomatoes
- 2 tbsp harissa paste
- 1 tsp soft brown sugar
- olive oil
- salt
For the topping
- 4 thick slices plant-based mozzarella
To serve
- handful of fresh basil
- salt and pepper to taste
Before you start
Large ovenproof saucepan | 2 large mixing bowls | Deep saucepan | Baking tray | Paper towel | Air fryer (optional)
Step 1
Make the sauce
- Peel and dice the onions and garlic.
- Place a large ovenproof saucepan over a medium heat.
- Once warm, add the diced onion, garlic and pinch of salt.
- Mix well and cook for 5-10 minutes until soft.
- At this point, add the chopped tomatoes, harissa paste and brown sugar.
- Mix well, reduce the temperature and leave to simmer while you make the chicken.
Ingredients
- 1 onion
- 2 cloves garlic
- 2 x 400g can of chopped tomatoes
- 2 tbsp harissa paste
- 1 tsp soft brown sugar
- olive oil
- salt
Step 2
Make the batter up
- In a mixing bowl, add the plant-based yoghurt and give it a little stir to loosen it up.
- In a separate bowl, mix together the panko breadcrumbs, parmesan and a pinch of salt and pepper.
Batter the mushroom pieces - Place each oyster mushroom in the bowl of yoghurt and mix well until well coated.
- Remove from the bowl and place into the breadcrumbs bowl.
- Mix well until completely coated in breadcrumbs.
Ingredients
- 4 large oyster mushrooms
- 200ml plant-based yoghurt
- 80g panko breadcrumbs
- 50g grated plant-based parmesan
- Salt & pepper
Step 3
Fry the mushrooms
- Place a deep saucepan over a medium heat and add all of the vegetable oil.
- Once the oil is hot enough to fry, add the battered mushrooms and cook, constantly changing over sides until all sides are golden brown and delicious.
- You can also air fry your mushrooms if you’d prefer (cooking time depends on the air fryer).
- Once cooked, remove from the oil/air fryer and place onto a baking tray lined with paper towel.
- Turn the oven to the grill setting.
Ingredients
- 200ml vegetable oil
Step 4
Finish in the oven
- Place the cooked mushrooms on top of the sauce.
- Top each with a slice of plant-based mozzarella and sprinkle with pepper.
- Cook in the oven for 5-10 minutes, or until the cheese melts.
Ingredients
- 4 thick slices plant-based mozzarella
Step 5
Time to serve
- Slice the basil leaves.
- Once the mushrooms are cooked, remove from the oven and scatter in chopped basil and pepper.
- Serve immediately.
Ingredients
- handful of fresh basil
- salt and pepper to taste