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Terkettes Parmesan

Terkettes Parmesan Here is the second recipe in our Terkettes series. This dish is a lot like veal Parmesan without the excess fat and cholesterol. The mozzarella is not needed, but it really throws this recipe over the top!

Serves 4.


  • 8 oz Terkettes or seitan
  • 1 egg
  • 1 T water
  • 1 c Italian style dry breadcrumbs
  • 2 Tbsp extra virgin olive oil
  • 2 c spaghetti sauce
  • 1/4 c Parmesan cheese, grated
  • 1/8 tsp coarse black pepper
  • 4 oz mozzarella cheese, shredded (optional)
  • 6 oz pasta, cooked according to package directions


  1. Cut Terkettes into 1/8 inch long slices.
  2. In a small bowl, beat egg with water. In another small bowl place the breadcrumbs.
  3. Dip Terkettes in the egg wash and dredge in breadcrumbs.
  4. Heat olive oil in a large skillet over medium low heat.
  5. Add breaded Terkettes and brown on all sides.
  6. Remove from heat and set aside.
  7. Preheat oven to 350 degrees F. Oil an 8 X 8 inch baking pan and place the Terkettes in an even layer.
  8. Cover with 1 c of the spaghetti sauce and all of the Parmesan cheese and black pepper. If desired, add the mozzarella on top.
  9. Bake uncovered for 10 minutes, or until the cheese has melted and is slightly browned.
  10. Serve over your favorite pasta, the remaining sauce, and extra Parmesan cheese.

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