Vegan MoFo: Chicken Parmesan...without the chicken or the parmesan

Recently I checked out Nonna's Italian Kitchen from the public library. This book is so overwhelming...there are so many recipes and variations on said recipes crammed into this little book. Everytime I flip through it I swear I find something new. Anyhoo, for some reason or another I was really curious about the various types of cutlets in the book. I settled on trying the chicken cutlets first. So basically you make the seitan dough, divide into cutlets, and then bake in a broth. I probably should have taken a picture of the finished cutlets, but I didn't. Oops.

So then I was faced with the decision of what to do with these wonderful cutlets. I was flipping through the book and saw a variation on a recipe for a veal parmesan. Which led me to think of chicken parmesan. I didn't follow Bryanna's recipe at all for the parmesan part, but it still turned out great. I dredged each cutlet in flour, then briefly fried them in a wee bit of oil. I made a sauce from a can of tomato sauce, garlic, onion, herbs, and red wine. Then I whipped up a batch of melty pizza cheese. To assemble, I put some sauce on the bottom of a casserole dish, put the chicken in, topped with the rest of the sauce, and then poured the cheese over top. I threw it in the oven for about 25 minutes at 350 F, then broiled the top for a bit.

Here it is right out of the oven...look at that awesome "cheese" sauce:

I had leftover basmati rice, so that's what I served it over. It's not the prettiest picture in the world, but trust me, it was delicious:


Next time I make this (and yes, there will be a next time) I'll try and be more exact and actually write out a proper recipe.