Crispy Cheesy Chick'n Cutlets
1 package Gardein chick'n, thawed
1 egg beaten with 1/2 cup soy milk
2 cups Panko
2 cups grated Parmesan cheese**
1/2 cup soy flour
1/2 cup amaranth flour
Tony Chachere's Creole Seasoning to taste
Preheat oven to 350. Place dredging ingredients into three bowls large enough to properly coat chick'n.
Dredge and coat chicken in this order:
FLOUR -- EGG WASH -- BREAD CRUMBS/CHEESE/CREOLE SEASONING
Dredge only ONCE, then place on cookie sheet. Bake for 10 minutes until golden brown.
** Omit to make this dish Vegan.
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