Dairy Free “Parmesan” Chicken is a super flavorful take on the original “non-kosher” version of this classic recipe. Made with plant based parmesan, Dairy Free “Parmesan” Chicken is a dream come true! Served with your favorite fresh fettucine, it’s the perfect special family dinner, Shabbat or Holiday main too! So delicious and super simple to make!!
For the Egg Mixture
- 1 cup liquid egg, or five large eggs, room temperature, lightly beaten
- 1 tablespoon avocado/extra virgin olive oil, or 1 tablespoon garlic oil (omit the garlic powder)
- 1 tablespoon onion powder (optional), or 1 teaspoon asafoetida powder (optional)
- 1 tablespoon garlic powder (omit if using garlic oil)
- 1 teaspoon black pepper
For the Chicken
- non-stick vegetable spray
- 8 chicken breast cutlets, or 4 thick (split in half to make 2 thin cutlets ecah totalling 8)
- 1 cup corn or potato starch
- 3 cups Panko crumbs (Gluten-Free)
- avocado oil for frying
- 1 (28-ounce) jar Pasta Sauce with Mushrooms
- 8 ounces shredded plant based “Parmesan” cheese
- or 4 ounces shredded plant based “Parmesan” plus 1/4 cup grated plant based “Parmesan”
- 1 pound fettuccine (Gluten-Free)
- Fresh parsley for garnish
- Preheat oven to 350°F.
- Cover a large baking sheet with foil and spray with non-stick vegetable spray. Set aside.
For the Egg Mixture
- In a medium casserole (8×8-inches), whisk all the Egg Mixture ingredients together until completely blended.
- Set aside
For the Chicken
- Place the starch in a 9×13-inch pan and the panko crumbs in a separate 9×13-inch pan.
- Thoroughly coat each piece of chicken with starch, then completely cover with egg mixture.
- Place the coated cutlet in the Panko crumbs and press the crumbs into the chicken. Make sure that the chicken is completely coated with the Panko Crumbs.
- Repeat with all the chicken breasts.
- Heat frying oil in a large skillet over medium/high heat. Place several cutlets in the pan and fry on both sides until golden brown.
- Set the fried cutlets on the prepared baking sheet. Repeat with the remaining cutlets.
- Spoon the sauce over the cutlets, then sprinkle the “cheese” over the top.
- Spray a large piece of foil with non-stick spray. Loosely cover the chicken, sprayed side down.
- Bake for 15 minutes, then remove foil and bake for an additional 15-20 minutes until cheese has melted slightly.
- While the chicken is baking, prepare fettuccine according to package directions.
- Serve hot chicken over the fettuccine, spooning additional pan sauces over the pasta, garnishing with fresh parsley.
You can find vegan “Parmesan” at Whole Foods or ask you local grocer. If you can’t find “Parmesan” another shredded vegan “cheese” will also work.
An easy way to make cleanup simple is to use disposable pans for the eggs, starch and parmesan.
This recipe makes 8 large “Parmesan” Chicken Cutlets. You can slice them and serve them that way or cut each breast in half (if they’re not thick) after cooking.
If you’re not into frying with oil, you can fry the chicken using your air fryer (according to your manufacturers directions).
Asafoetida powder is a powder that is often used as an onion powder substitute. It tastes and smells very similar to onion powder but…not onions. You use much less of it than you would onion powder as it’s super concentrated.
- Serving Size: 6
- Calories: 839
- Sugar: 10.5 g
- Sodium: 1439.8 mg
- Fat: 22.3 g
- Saturated Fat: 8.4 g
- Carbohydrates: 116.3 g
- Fiber: 6.5 g
- Protein: 40.6 g
- Cholesterol: 182 mg
Keywords: Dairy Free, Parmesan Chicken, Kosher, Gluten Free, Plant based cheese