Vegan Chik'n Parmesan

I loved Chicken Parmesan as a kid and was looking to recreate it. This recipe was adapted for our own tastes and is gluten free (except for the chicken of course). You can make it fully GF by using tofu or GF soy chicken. Alternatively, make it gluten-y by using regular flour and regular wheat breadcrumbs.

1-10 oz. package Gardein frozen chicken, thawed
1/4 cup  GF all purpose flour
1/ 4  teaspoon salt
1/4  teaspoon pepper
3  teaspoons Egg Replacer
4  tablespoons warm water
2/3 cup gluten free bread crumbs
1/3 cup nutritional yeast
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper
¼ cup olive oil
2 cups tomato sauce
1 cup  vegan mozzarella shreds (Daiya or Follow Your Heart)
2 tablespoons nutritional yeast

Preheat the oven to 400 degrees.

Prep the flour by mixing the GF flour with the salt and pepper. In another small dish, combine the egg replacer and water.

And in a third small dish, combine the  GF bread crumbs, yeast, oregano, garlic and onion powders. Season with some salt and pepper as well.

Heat the olive oil on medium low heat in a 12 inch skillet.

Dip one chicken cutlet on both sides into the flour mixture, shake off any excess flour. Then dip the  floured cutlet into the egg replacer mix. Finally, dip the cutlet into the bread crumbs, coat evenly on both  sides, pressing the crumbs with your palm to insure you have an even coating of the crumbs. Repeat  until all of your cutlets are ready and then cook until the crumbs are golden brown, about 2 minutes on each side.

In a small bowl combine the mozzarella shreds with vegan soy parmesan flavored topping (I used nutritional yeast for that). Place the browned cutlets into a 9x13  glass baking dish. Top each cutlet with about a half cup of the tomato sauce. Sprinkle the cheese on top.

Place the baking dish into the preheated oven for 10-15 minutes until cheese melts. Serve immediately over some pasta.