i included his loose sauce recipe below, but you can always use a jar of sauce if you’re in a hurry.
1 package gardein chick’n scallopini (4 cutlets), thawed
soy milk, about 1/2 cup
1/4 c. vegan parm
1 tbsp. nutritional yeast, optional
1/2 c. plain bread crumbs (i made toast and threw it in the food processor.)
1 tbsp. italian seasoning
1/2 tsp. or more crushed red pepper flakes
salt & pepper
3 tbsp. olive oil
1 c. daiya italian cheese shreds
pasta of choice
1 jar of pasta sauce or recipe below
1/2 medium onion, finely chopped
1 large shallot, finely chopped
3 cloves of garlic, minced
1 28 oz can crushed tomatoes
1/2 jar of marinara sauce
salt & pepper
crushed red pepper
1. Set large pot of salted water to boil. Cook pasta according to box directions.
2. Heat olive oil to medium in a medium dutch oven, or pot. Add onions and shallots and cook until translucent, about 5-7 minutes. Add garlic and cook a minute more. Add tomatoes, sauce, and seasonings to pot, and stir until combined. Reduce heat to low to simmer.
3. While sauce is simmering prepare chick’n cutlets. Combine vegan parm, nutritional yeast, if using, bread crumbs, italian seasoning, crushed red pepper flakes, and salt & pepper in a pie plate. Dip chick’n cutlets in soy milk and press each into bread crumb mixture until well coated. (Pre-heat the broiler.) Heat olive oil in large, oven proof skillet and cook cutlets about 3 minutes on each side.
4. Add some of the sauce by large spoonfuls until cutlets are covered and top with daiya or vegan mozzarella. Place under the broiler for 5 minutes, or until cheese melts & is slightly browned.
Place pasta, sauce and cutlets on each plate to serve. Top with additional cheese and/or nutritional yeast as desired.