Oven-Baked Cheesy Plant-Based Crumbed Chick'n Parmigiana

Name: Oven-Baked Cheesy Plant-Based Crumbed Chick'n Parmigiana with Sweet Potato Fries & Garden Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Panko Breadcrumbs; 1 Brown Onion; 1 packet Cheddar Cheese; 1 Garlic; 1 packet Passata; 1 packet Rocket; 2 Sweet Potato; 1 Tomato; 300 g Plant-Based Crumbed Chicken; 2 tbs olive oil; ¼ tsp salt (for the sauce); 1 tsp brown sugar; 20 g butter; ¼ tsp salt (for the chicken); 1 tbs flour; 1 piece egg; 1 drizzle balsamic vinegar

with Sweet Potato Fries & Garden Salad

Recipe Development TeamUpdated on March 20, 2026

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Calories

957 kcal

Protein

38g protein

Preparation Time

45 minutes

Difficulty

Easy

Allergens:

Wheat
Gluten
Milk
Soy
Eggs
Gluten
Soy
May contain traces of allergens
Wheat

Who doesn’t love a good parmi? That plant-based crumbed chick'n and cheese combo is hard to beat. Paired with sweet potato fries and a crisp tomato salad, we bet this will be a real favourite around the table tonight.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Gluten, Soy.)

Brown Onion

1 packet

Cheddar Cheese

(Contains: Milk;)

Garlic

1 packet

Passata

1 packet

Rocket

Sweet Potato

Tomato

300 g

Plant-Based Crumbed Chicken

(Contains: Gluten, Soy, Wheat;)

Not included in your delivery

2 tbs

olive oil

¼ tsp

salt (for the sauce)

1 tsp

brown sugar

20 g

butter

(Contains: Milk;)

¼ tsp

salt (for the chicken)

1 tbs

flour

(Contains: Gluten; May be present: Wheat.)

1 piece

egg

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

Calories957 kcal

Energy (kJ)4000 kJ

Fat41.1 g

of which saturates13.2 g

Carbohydrate105 g

of which sugars28.1 g

Dietary Fibre19.1 g

Protein38 g

Sodium1630 mg

Potassium8 mg

Calcium0.3 mg

Iron3.5 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Small Pan

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Finely chop brown onion and garlic. • In a small saucepan, heat a drizzle of olive oil over medium heat. Cook onion, stirring until softened, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. Add passata, the salt (for the sauce), brown sugar and butter and stir to combine. • Reduce heat to low and simmer, stirring occasionally, 3-4 minutes. Remove from heat. Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!

• In a large frying pan, heat enough olive oil to coat base over medium-high heat. • Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side.

• Top plant-based crumbed chicken with parmigiana sauce, then sprinkle with Cheddar cheese. • Bake until cheese is melted and chicken is cooked through, 8-10 minutes.

• Meanwhile, roughly chop tomato. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season to taste with salt and pepper, then add tomato and rocket leaves. Toss to coat. Little cooks: Take the lead by tossing the salad!