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‘Chicken’ Parmigiana Recipe

Vegetarian Parmigiana


Substitute chicken with Quorn in this family favourite and you will definitely please the crowd.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 40 mins
Categories: Italian, Lunch, Mains, Vegetarian
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Rich tomato sauce
2 Tbsp (30 ml) olive oil
1 onion, finely chopped
2 cloves garlic, crushed
8 anchovies (optional)
8 capers, chopped
2 x 400 g tins whole tomatoes
1 Tbsp (15 ml) tomato paste
¼ C (60 ml) water
½ tsp (2.5 ml) smoked chilli flakes (optional)
12 black olives, pips removed
3 Tbsp (45 ml) chopped
fresh parsley
handful of fresh basil leaves, roughly chopped
sugar, salt and pepper to taste

2 boxes Quorn Spinach and Cheese Schnitzels
(4 schnitzels), baked according to instructions
125 g Mozzarella cheese, thinly sliced
¼ C (60 ml) finely grated Parmesan cheese

In a medium saucepan, heat the oil and sauté the onion, garlic, anchovies and capers until softened and fragrant. The anchovies will disintegrate.

Add the tomatoes, tomato paste, water and chilli flakes. Cover and bring to a gentle simmer.

Cook for at least 30 minutes to develop the flavours. Remove the lid and simmer for another 15 minutes to reduce to little. Add the olives, parsley and herbs and heat through for 2 minutes. Season to taste and remove from heat.

Preheat the grill. Place the hot, freshly baked schnitzels in a baking dish and spoon the rich tomato sauce over them. Top with the sliced mozzarella and grated Parmesan cheese.

Place under the grill for a few minutes or until the cheese is golden and bubbling.

Serve topped with fresh basil leaves and enjoy with a crisp salad.