Impeckable Chicken Parm

Did you think plantbased chicken parm was impossible? It’s not! 🀠

This impeckable recipe will take you right back to your favourite meal from your pre-plantbased days. Promise!

2 slices WildWestLand Melt Me Chili
1 package Kiptevree Filet by De Vegetarische Slager
15g plantbased egg, mixed with 100 ml water
100g flour
150g breadcrumbs

For the tomato sauce:
1 shallot, finely chopped
3 garlic cloves, finely chopped
1 can cherry tomatoes
1 tbsp Italian herbs
Salt and pepper to taste
Rapeseed oil
Finely chopped parsley
Chili flakes to taste

πŸ‘‰ Heat up a tablespoon of rapeseed oil in a saucepan
πŸ‘‰ Fry the chopped shallot for about 8 minutes and add the garlic.
πŸ‘‰ Add the cherry tomatoes and let it simmer for 10 minutes.
πŸ‘‰ In the meantime, cut 1 slice of Melt Me Chili in strips of about 1 cm and stack them in two bunches.
πŸ‘‰ Make a cut in the side of the Kiptevree Filet, stop when you’re a little over halfway through.
πŸ‘‰ Fill the cut with one of stacks of Melt Me Chili and carefully press the filet closed again.
πŸ‘‰ Cut up the rest of the Melt Me Chili in fine pieces and mix with the breadcrumbs.
πŸ‘‰ Heat up two tablespoons of rapeseed oil in a frying pan.
πŸ‘‰ At this point, add the Italian herbs, chili flakes, salt and pepper to your simmering tomato sauce.
πŸ‘‰ Take out three plates. Fill one with flour, one with the plantbased egg and the other one with the Melt Me Chili-breadcrumb mixture.
πŸ‘‰ Dip the Kiptevree Filet in the flour, then the egg and lastly in the breadcrumb mixture. Make sure all sides are covered well.
πŸ‘‰ Fry on all sides until golden brown and crunchy.
πŸ‘‰ Lower the heat and add your tomato sauce. Let simmer for another 3 minutes.
Garnish with chopped parsley for extra fanciness.

If this doesn’t blow you off your socks, I don’t know what will.

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