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Quorn Meatless Fillets with a Herb Crust

A romaine salad with cherry tomatoes, cucumber, carrots, and Quorn Strips served on a white plate.

Try this recipe for a delicious, fresh twist on Quorn Meatless Fillets. Inspired by Italian pesto, these herb-crusted cutlets are sure to be a favourite at the dinner table.

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets


Excellent source of protein



  • 4 Quorn Meatless Fillets, thawed
  • 3 slices of ciabatta bread
  • 1/4 small yellow onion
  • 1 clove of garlic
  • 4 tbsp mixed fresh herbs such as parsley, basil, rosemary
  • 4 tbsp grated vegetarian Parmesan cheese
  • Grated zest of 1/4 lemon
  • Black pepper to taste
  • 1 egg, beaten


  1. Preheat the oven to 350F.
  2. Place the bread in a food processor and blitz until a coarse crumb is formed. Place in a mixing bowl.
  3. Place the onion, garlic and fresh herbs in the food processor and blitz.
  4. Stir into the breadcrumb along with the cheese, lemon zest, and black pepper.
  5. Place the beaten egg in a shallow bowl and the herbed crumb onto a plate. Take a Quorn Meatless Fillet and dip into the egg then coat in crumb. Place on a lightly greased baking sheet. Repeat with the remaining three Quorn Meatless Fillets and cook in the oven for 12 minutes or until golden brown.

Chefs tip

Serve with sautéed mushrooms or a fresh leafy salad to make a complete meal.

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