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Quorn Meatless Pesto & Mozzarella Cutlets With Garlic Potatoes

Quorn Pesto And Mozzarella Meatless ChiQin Cutlets with potatoes and arugula topped with topped with parmesan on a light dish.

Crunchy and oozing with melting mozzarella and a fragrant pesto, these vegetarian Quorn Vegetarian Pesto and Mozzarella ChiQin Cutlets are served with golden cubes of roasted rosemary and garlic potatoes and a warming puttanesca sauce. Finished with a fresh arugula, lemon and parmesan salad, this meal will add a little Italiano spark to your mid-week mealtimes.

A box of Quorn Meatless Pesto & Mozzarella Cutlets showing the plated product and information on a charcoal and orange background.

Made with Quorn Meatless Pesto & Mozzarella ChiQin Cutlets


Excellent source of protein



For the Puttanesca Sauce:

  • 2 cloves garlic
  • 1 yellow onion
  • 1 tbsp tomato puree
  • 400g crushed tomatoes
  • 20g black olives
  • 15g capers
  • 1 tbsp dried oregano
  • 1 fresno chilli
  • 20g fresh basil
  • 1 tsp sugar
  • 1 tsp olive oil


  1. Preheat an oven to 350°F.
  2. Cut the potatoes into ½ in cubes, then finely chop the rosemary sprigs and 4 garlic cloves.
  3. Put the potatoes on a flat baking tray then mix with the rosemary, garlic and 1 tsp of olive oil. Season with salt and pepper to taste then place in the oven for 30-35 minutes until golden brown
  4. Put the Quorn Meatless Pesto and Mozzarella ChiQin Cutlets on a baking tray and cook according to the packet instructions.

For the Puttanesca sauce

  1. Finely chop the onion and remaining garlic cloves and put in a pan on a medium heat with 1 tsp olive oil, cooking until softened.
  2. Next, finely chop the chilli and slice the olives and add to the pan with the capers, tomato puree, dried oregano and sugar.
  3. Cook for a couple of minutes then add the crushed tomatoes and cook for about 5 minutes until the sauce has thickened slightly. Then roughly chop the basil and add to the pan. Season with salt and pepper to taste.

For the arugula salad

  1. Combine the arugula with the juice of half a lemon, cutting the other half into quarters and putting to one side. Shave the parmesan and add the shavings to the salad.
  2. Serve the Quorn Meatless Pesto and Mozzarella ChiQin Cutlets with the golden roasted potatoes, puttanesca sauce and fresh arugula salad.

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