Julie Hasson

Spicy Italian Cutlet Parmesan

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Julie Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com

vegan diner   vegan pizza  Vegan Casseroles

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Spicy Italian Cutlet Parmesan

  • Author: Julie Hasson
  • Yield: 4 1x
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Description

This recipe is an offshoot of the Spicy Italian Sausage recipe from Everyday Dish. We just can’t seem to get enough of them! Naturally this has quickly become a favorite in our household. We love it topped with vegan Parmesan (homemade or store-bought) or vegan mozzarella, right before placing it under the broiler.

Ingredients

Scale
  • Sauce
  • 1 15-oz can organic tomato sauce
  • 1 14-15 oz can or box organic diced tomatoes
  • 1 tbsp dried parsley flakes
  • 1 tsp dried oregano
  • 3 cloves garlic, pressed or finely minced
  • Breading
  • 1/4 cup whole wheat or all-purpose flour
  • 1/2 tsp granulated garlic
  • Pinch salt
  • Freshly ground pepper
  • 1/4 cup plain soymilk
  • 2 tbsp cornstarch
  • Panko breadcrumbs, plain
  • Vegan mozzarella or Parmesan cheese, optional
  • 4 cutlets (Everyday Dish’s Spicy Italian Vegetarian Sausages)*

Instructions

  1. Sauce: In a large saucepan, combine the tomato sauce, diced tomatoes, parsley flakes, oregano and garlic. With a stick or hand blender, whiz all of the ingredients together. Alternately, you can blend everything in a blender or food processor and then pour into saucepan. Cook over medium heat while you prepare the cutlets.
  2. Cutlets: On a large plate or pie dish, mix together the flour, garlic, salt and pepper. Set aside.
  3. In a shallow bowl, whisk together the soymilk and cornstarch until smooth.
  4. On a large plate or pie dish, add panko breadcrumbs.
  5. Working with one cutlet at a time, lightly coat each side of cutlet with seasoned flour. Next, dip the cutlets into the soymilk mixture, coating cutlets on both sides. Finally, coat the cutlets with the panko breadcrumbs, making sure to coat both sides well. Repeat with remaining cutlets.
  6. Place a large cast iron or other skillet over medium heat. Add a tablespoon or two of oil to skillet, tilting pan to spread oil in an even layer. Add cutlets and cook until lightly browned and crisp on the bottom. Flip cutlets over, cooking until lightly browned and crisp on the other side.
  7. Pour hot tomato sauce on top of cutlets. Sprinkle vegan cheese on top of tomato sauce. Place skillet under broiler until cheese is golden (and melted if using Mozzarella) for several minutes. Watch carefully so that cheese doesn’t burn.
  8. Remove skillet from oven and serve, sprinkling with additional cheese if desired.

Notes

*You can find the recipe for Spicy Italian Vegetarian Sausages at www.everydaydish.tv. Instead of shaping the seitan dough into sausages, shape the dough into patties and steam for 30 minutes. Refrigerate cooked and cooled patties overnight.

Tip: Recipe can be doubled as needed.

Copyright © 2008 Julie Hasson