Crispy Chick’n Parmigiana



Preheat oven to 180°C (Gas Mark 4, 350°F). Mix together all the dry ingredients for the seitan until well combined. Stir in the stock and oil until you have a soft dough.


Turn the seitan dough out onto an oiled surface and knead for a few minutes to activate the gluten. Divide the dough into 4 and flatten each piece into an escalope shape. Lay out in an oven proof dish in a single layer. Arrange the garlic and onion pieces around the escallops and pour in the stock. Cover the dish with foil and transfer to the oven to bake for 45 minutes, turning over halfway through.


Make the tomato sauce by heating the olive oil in a large saucepan. Add the onions, garlic and salt. Once the onions have softened add the balsamic vinegar and sugar and allow to bubble for a couple of minutes. Add in the rest of the ingredients, stir well and leave to simmer for 20 minutes or until thickened and glossy. Check the seasoning and adjust if necessary. Stir through the basil.


Once the escallops are cooked, remove from the dish and discard the onions, garlic and stock. Mix the gram flour with enough water to create the consistency of pancake batter and stir in the nutritional yeast, garlic powder and herbs, and season well. Spread out the breadcrumbs on a plate.


Heat a shallow layer of oil in a large, wide frying pan. Coat the escallops in the gram flour batter, and cover thoroughly with breadcrumbs. Carefully fry in the hot oil on both sides until golden and crispy. Remove and drain on kitchen paper.


Preheat grill to medium high. Arrange the escallops in an ovenproof dish and top each one with a generous helping of sauce. Scatter over the grated non-dairy cheese. Place under the grill until the cheese is melted and bubbling. Serve immediately with a crisp salad and some freshly torn basil.


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