Parmesan Crusted Chik’n Cutlets

Inspired by Heroin Chicken recipe on

_MG_7436I like to make recipes that can easily be made for both myself and my other half; saves me a lot of time and energy in the kitchen. This  usually means vegetarian side dishes and then a vegetarian and omnivore version of the entrée. So when I go searching for recipes, I don’t limit myself to only looking for vegetarian options. In fact, I pride myself in figuring out ways to swap out ingredients and make the recipes not only vegetarian safe, but also a little healthier than the original if possible.

I don’t remember how I came across this recipe, but I do remember the name sticking out to me. Heroin chicken sounded a little intense, the name implies that it is highly addictive stuff. I remember thinking is it even safe to try it? What if we like it too much? Well after I made it it the first time, I immediately understood where the name came from. I felt compelled to make it every week for several months because we were both slightly obsessed with it.

It is a very tasty dish and a really nice way to dress up the otherwise plain and dry Quorn Naked Chik’n Cutlets. With all of the Italian seasonings, you can easily serve it with other dishes of a similar flavor profile. I did eventually break the habit and started making these less often, but for a while we were hooked. So be forewarned, these are slightly addictive and quite delicious.

1 package of Quorn Naked Chik’n Cutlets (4 cutlets)
1/3 C Vegetable stock
1/2 C Italian dressing
1/3 C Plain breadcrumbs
1/2 C Shredded parmesan cheese
(I use Trader Joe’s since they make them with microbial rennet)
1/2 TB dried parsley
1/2 TB dried oregano
1 tsp salt
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp black pepper

The night before or at least  2 hours prior to cooking, place the cutlets in a ziploc bag or container with the vegetable stock. This will hydrate the cutlets and make them juicy when you bake them.

Preheat oven to 350°. Fill shallow dish or bowl with Italian dressing. In a separate dish or bowl combine breadcrumbs, cheese and all the spices. Line a baking pan with aluminum foil. Proceed to take the cutlets, one at a time, dip them in the Italian dressing to fully coat and then into the breadcrumb mixture. Flip and press the cutlets until they are evenly covered in breadcrumbs and cheese, then lay on the baking sheet. Do this for all of the cutlets. Then bake in the oven for 25-30 minutes or until the cheese is golden brown. Remove from oven and serve with your favorite side dishes. I recommend white and red quinoa and grilled asparagus. Enjoy!


Nutrition facts per serving (4 servings)
Calories: 224
Fat: 13 g
Cholesterol: 13 mg
Potassium: 34 mg
Carbs: 14 g
Fiber: 2.7 g
Sugars: 3.2 g
Protein: 15 g
Vitamin A: 5%
Vitamin C: 8%
Calcium: 17%
Iron: 5%

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