1 Tbl. fresh oregano, minced or 1 tsp. dried oregano
4 cloves garlic, pressed or finely minced
1/3 c. minced fresh parsley, plus more for garnish
.
3/4 c. whole wheat or all-purpose flour
1 Tbl. nutritional yeast
1/2 tsp. granulated garlic
Pinch sea salt and freshly ground pepper
2/3 c. plain soymilk
4 Tbl. cornstarch
1 1/2 c. unseasoned panko crumbs, plus more as needed
9 Italian Sausage Cutlets (see recipe)
2 to 4 Tbl. olive oil, for cooking
1/2 to 1 c. shredded vegan mozzarella (optional)
Instructions
For the sauce- In a large saucepan, combine the tomato sauce, diced tomatoes, oregano, and garlic. Blend all the ingredients together. Stir in 1/3 c. minced parsley. Bring to a simmer and cook over medium heat while you prepare the cutlets.
For the cutlets- On a large plate or pie dish, mix together the flour, nutritional yeast, garlic, salt and pepper. Set aside.
In a shallow bowl, whisk together the soymilk and cornstarch until smooth.
On a large plate or pie dish, add the panko breadcrumbs. Working with one cutlet as a time, lightly coat each side of the cutlet with seasoned flour. Next, dip the cutlets into soymilk mixture, coating. Finally, coat the cutlets with panko breadcrumbs, making sure to coat both sides well. Repeat with remaining cutlets.
Place a large skillet over medium-high heat. Add a Tbl. or two of oil to the skillet. Add cutlets and cook for 3 to 4 minutes, until lightly browned and crisp on the bottom. Flip and repeat. Reduce heat slightly if cutlets start to burn. Remove and repeat with remaining cutlets, adding more oil as necessary.
Return half of the cutlets to the skillet. Pour half of the hot tomato sauce on top of the cutlets. Top with the rest of the cutlets, followed by the remaining sauce. Sprinkle the shredded cheese on top of tomato sauce. Place the skillet under the broiler until the cheese is golden.
Note- Easy to cut this recipe in half as necessary.
Originally Submitted
10/6/2012
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