Vegan Chicken Parmesan

Vegan Chicken Parmesan

Ingredients

2 liters heavily salted water
1 pkg Gardien breaded Chicken fillets 
2 cups bread crumbs
1 cup canola oil
1/2 cup of "Diya" (or fave vegan brand) mozzarella cheese
1 cup "Go Veggie" parmesan cheese
2 oz olive oil
2 cups tomato sauce
to taste kosher salt, black pepper
200g dried spaghetti noodles
4 sprigs fresh parsley

Preparation

For the spaghetti, bring to the boil 2 liters of heavily salted water (same salt level as sea water). Follow cooking instructions on the box.
Add canola oil (at least 1/4" of oil) and preheat pan to a medium heat.
Pan fry the Bocca Chick fillets until golden brown. Once golden, spoon enough sauce to cover and top with the Diya mozzarella and 1/2 the Go Veggie parmesan. Keep the rest of the parmesan for the pasta.

Bake at 375°C until cheese is melted and lightly golden (about 5-10 mins). Once the spaghetti is cooked and drained, return to heat and add sauce, olive oil, salt and pepper.
Neatly arrange the noodles in the center of both plates, sprinkle with the remaining parmesan and chopped herbs. Top with the gardein™ chick´n parmesan and garnish with a sprig of herb.
Tip: do not rinse pasta under cold water, this rises off the starch and lowers the quality of the dish.