Not-Chicken Parmesan
Crispy WFPB breaded cutlets slathered in marinara and covered in melted mozza, from scratch.
Equipment
- 1 Spice / Coffee Grinder
- 1 Seasoned Steel or Cast Iron Pan
(How-to Season Steel Cookware)
Ingredients
CUTLET
- ½ cup split peas
- ¼ cup oats
- ¹/16 tsp poultry seasoning
- ¼ tsp paprika
- ½ tsp onion powder
- ¹/16 tsp celery seeds
- ¹/16 tsp sage
- ½ tsp garlic granulated
- ½ cup water
BREADING
- 4 tbsp oats
- 8 tbsp flax seed milled
- ¼ tsp paprika
- ⅛ tsp oregano
- ⅛ tsp onion powder
- ½ tsp parsley
- 2 tbsp apple cider vinegar
- 8 tbsp water
MARINARA
- 4 tbsp tomato paste
- ¼ tsp oregano
- ½ tsp garlic powder
- ½ tsp balsamic vinegar
- 4 tbsp water
SUNFLOWER OAT MOZZA
- 3 tbsp oats
- 1 tbsp nutritional yeast
- ¹/16 tsp celery seed
- ¹/16 tsp mustard powder
- ⅛ tsp onion powder
- ¼ tsp garlic powder
- 1 tbsp sunflower seeds
- 2 tbsp vinegar
- 2 tbsp water
Instructions
- Grind all the cutlet ingredients and mix the dry ingredients with the water and let sit while you make the other ingredients.
- Grind up the dry ingredients for the breading except for the parsley. Add the dry breading to a seasoned pan on medium heat and toast lightly.
- Grind or add the mozza dry ingredients and add them to a bowl with the liquids.
- Pour the cutlet batter over half of the breading. Now use a spoon to cover the top side of the cutlet with the breading. Cook for about 5 minutes until the top of the cutlet feels firm. Slice the cutlet into portions, I usually get 3-4 large cutlets.
- Now take the cutlets out of the pan, or move them to one side, and begin dropping a tablespoon of the wet breading mix onto the dry breading (or onto the cutlet if you're unable to react in time) then placing the cutlet on top of the breading and liquid. Do this to all cutlets, on both sides, until all the crumbs have stuck to the cutlets.(This steams the cutlet from the inside while also crisping up the batter and making it thicker and crunchier.)
- Mix your tomato sauce, add it to the pan then place the cutlets on top of the sauce and mix and coat them well (I only coat one side so the other side remains crispy).
- Flip over your cutlets so they are marinara side up and pour on your mozza. Flip the cutlets over and toast the mozza on the pan on medium-high heat for about 5 minutes or until the mozza is golden. Serve it over spaghetti or try it with the
Lentil Bolognese 
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