By Toni Okamoto
I’m thrilled that Quorn is now making a vegan version of their Breaded Chik’n Cutlets! When I was vegetarian, I’d regularly use their products when cooking for omnivores because they provide such a realistic taste and texture to leave guests satisfied and unquestioning.
I decided to make a Chicken Parmesan with their new and improved vegan patty by simply boiling spaghetti noodles, baking the Chik’n patty, and topping with marinara sauce, Daiya mozzarella shreds and fresh parsley. It was everything I wanted! It brought the familiar delight of one of my favorite childhood meals. It was crispy on the outside and tender on the inside with a very rich taste. I highly recommend giving it a try! Let us know what you think in the comments below.