HARVEST GOURMET® Plant-Based Schnitzel Parmigiana

This plant-based twist on a classic pub dish encompasses everything we love about the Aussie favourite food in one bite—the juicy interior, the crisp coating of the fried crumb, the bright and the slightly sweet flavour of the rich BUITONI® tomato sauce – it’s sure to impress on Parmy night! 

  • 0:45 TIME
  • 10 Portions
  • easy

Method

10 HARVEST GOURMET® Plant-Based Schnitzels
5 Tbsp olive oil
1Lt BUITONI® Sugo Per Pasta (warmed)
1Kg pre prepared thick cut chips 
500g vegan cheese, sliced
salt and pepper
500g vine ripened baby tomatoes
500g Mesclun lettuce
300g red onion, thinly sliced
50gm grain mustard
100ml Extra Virgin olive oil
100 ml red wine vinegar

  1. Heat olive oil in a pan over medium heat; then gently fry HARVEST GOURMET® Plant-Based Schnitzels for 2 minutes. on either side or until golden brown, rest on absorbent paper for 1 min then Season to taste.
  2. Pre heat the oven to 200°C. Arrange the HARVEST GOURMET® Plant-Based Schnitzels on a baking tray. Spoon 100ml per portion of BUITONI® Sugo Per Pasta over the schnitzels then generously top each one with vegan cheese slices, bake in the oven for 5 minutes or until cheese is fully melted.
  3. Deep fry Chips until golden brown then season.
  4. For the salad dressing combine Grain mustard, red wine vinegar & extra virgin olive oil till emulsified, combine all salad ingredients in bowl then toss through the Salad Dressing.
  5. To serve, serve the vegan parmigiana each with a healthy portion of the salad Mix & finish with a side of crispy chips – delicious!

Chef's Tip

Create different cuisine inspired parmy's such as Mexican by adding Salsa, Greek by adding halloumi!