'Chicken' Parmigiana

Super simple
Super simple
Super simple
Super simple
0:40 m

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.

Start cooking ➞




For the 'chicken'

<item-todo-done>4 large oyster mushrooms<item-todo-done><item-todo-done>200ml plant-based yoghurt<item-todo-done><item-todo-done>80g panko breadcrumbs<item-todo-done><item-todo-done>50g grated plant-based parmesan<item-todo-done><item-todo-done>200ml vegetable oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the sauce

<item-todo-done>1 onion<item-todo-done><item-todo-done>2 cloves garlic<item-todo-done><item-todo-done>2 x 400g can of chopped tomatoes<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>1 tsp soft brown sugar<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt<item-todo-done>

For the topping

<item-todo-done>4 thick slices plant-based mozzarella<item-todo-done>

To serve

<item-todo-done> handful of fresh basil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

Before you start

Large ovenproof saucepan | 2 large mixing bowls | Deep saucepan | Baking tray | Paper towel | Air fryer (optional)

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.

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.

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.

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.

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.
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