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Recipes for Everyone

Quorn Meatless Chicken Cutlets Wrapped In Eggplant and Mozzarella

Serves 4
cooking time
30 mins
275 cals * Per Serving
3.8g sat fat * Per Serving

Try this recipe for Quorn Meat Free Chik’n Cutlets wrapped in eggplant and mozzarella in a tomato and balsamic vinegar sauce with toasted pine nuts.


  • 4 Quorn Naked Chik’n Cutlets
  • 4 tablespoons of pine nuts
  • 2 medium eggplants;
  • 1 tsp olive oil 
  • 1 onion, finely chopped 
  • ½ teaspoon ground cumin
  • ½ tsp paprika 
  • 1 can of chopped tomatoes
  • 1 tablespoon balsamic vinegar 
  • 3 oz of mozzarella


  1. Preheat oven to 750º F. 
  2. Toast the pine nuts in a dry pan until they are nicely toasted. 
  3. Cut the eggplants lengthwise into ½ inch thick slices
  4. Sauté the onion in the olive oil, add the cumin, paprika, chopped tomatoes and balsamic vinegar. Let the sauce boil for a few minutes, add salt and black pepper and the toasted pine nuts. Keep the sauce warm. 
  5. Cut the mozzarella into 8 slices. 
  6. Divide each “cutlet” horizontally …. Wrap with the grilled eggplant slives.
  7. Cook the “cutlets” in the oven for about 10 minutes. Pour over the sauce and serve with steamed green vegetables.
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