Chik'n Parmesan

Wet batter

• 1 cup all-purpose flour
• 1 cup unsweetened oat milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon smoked paprika
• Salt and pepper

The vinegar curdles the oat milk slightly, which thickens the batter so it clings to the mushroom.

Breading

• 2 cups panko breadcrumbs
• 1/4 cup nutritional yeast
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Pinch of salt

Toppings

• Marinara sauce
• Vegan mozzarella
• Fresh basil (optional)
• Lion's mane mushrooms, for the cutlets

The caption's directions also call for a blended vegan parmesan, but its ingredients are not listed in the post. We have not invented them — use a store-bought vegan parmesan, or leave it out.

Method

1. Slice or tear the lion's mane into cutlets. Tearing gives a shreddier, more chicken-like edge.
2. Whisk the flour, oat milk, vinegar, and seasonings into a smooth batter.
3. In a second bowl, combine the panko, nutritional yeast, Italian seasoning, garlic powder, and salt.
4. Dip each cutlet in the batter, then press it into the breadcrumb mixture.
5. Rest the breaded cutlets 10–15 minutes before frying. The creator calls this out specifically: it helps the coating stick and crisp.
6. Fry over medium heat 3–4 minutes per side until golden.
7. Top with marinara, vegan mozzarella, and vegan parmesan if you have it.
8. Bake at 400°F for 8–10 minutes, then broil 1–2 minutes if you want the cheese blistered. Watch it the whole time under the broiler.