chick’n parmesan

chick’n parmesan

yield: serves 2

chick’n parmesan

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  • 2 litersheavily salted water
  • 2whole eggs (vegan replacement available)
  • 1 pkgchick'n scallopini
  • 1 cupwhite all purpose flour
  • 2 cupsbread crumbs
  • 1 cupcanola oil
  • 1/2 cupmozzarella cheese (vegan option available)
  • 1 cupparmesan cheese (vegan option available)
  • 2 oz olive oil
  • 2 cupstomato sauce
  • to tastekosher salt, black pepper
  • 200gdried spaghetti noodles
  • 4 sprigsfresh parsley

chick’n parmesan


For the spaghetti, bring to the boil 2 liters of heavily salted water (same salt level as sea water). Follow cooking instructions on the box.

In a large flat bottom bowl (large enough to fit the breast)whisk the egg until smooth.

Dust the breast in flour, shake off excess flour and roll in whisked egg. Gently roll in the bread crumbs and fully coat the breast.

Add canola oil (at least 1/4″ of oil) and preheat pan to a medium heat.

Pan fry the scallopini for about 90 secs each side until golden brown. Once golden, spoon enough sauce to cover the scallopini and top with the mozzarella and 1/2 the parmesan. Keep the rest of the parmesan for the pasta.

Bake at 375°C until cheese is melted and lightly golden (about 5-10 mins). Once the spaghetti is cooked and drained, return to heat and add sauce, olive oil, salt and pepper.

Neatly arrange the noodles in the center of both plates, sprinkle with the remaining parmesan and chopped herbs. Top with the gardein™ chick´n parmesan and garnish with a sprig of herb.

Tip: do not rinse pasta under cold water, this rises off the starch and lowers the quality of the dish.