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Parmesan-Crusted Baked Chicken Recipe

Emily Carter
A vegan Parmesan-crusted baked chicken made with plant-based protein, coated in nutty, cheesy breadcrumbs, baked to golden crisp perfection.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 290 kcal

Ingredients
  

  • 2 cups seitan or extra-firm tofu pressed and sliced
  • ½ cup vegan Parmesan cheese
  • 1 cup panko breadcrumbs
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley chopped

Instructions
 

  • Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  • In a bowl, mix panko breadcrumbs, vegan Parmesan, garlic powder, oregano, salt, and pepper.
  • Brush seitan or tofu slices lightly with olive oil.
  • Coat each slice in breadcrumb mixture, pressing gently for even coverage.
  • Arrange slices on baking sheet; drizzle remaining olive oil over top.
  • Bake 30–35 minutes, flipping halfway, until golden brown and crispy.
  • Sprinkle parsley before serving.

Notes

Nutritional Values (per serving)

  • Calories: 290
  • Total Fat: 12g
  • Saturated Fat: 1.5g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 28g

Vitamins & Minerals (per serving, approx.)

  • Calcium: 20%
  • Iron: 22%
  • Vitamin B6: 12%
  • Magnesium: 18%
  • Potassium: 20%

Tips to Enhance Flavor

  • Add lemon zest to breadcrumb mix for a citrusy lift.
  • Use crushed nuts with panko for extra crunch.
  • Serve with marinara or roasted vegetables for an Italian flair.