Ingredients

• Cooking spray
• ½ cup roasted red peppers
• ¼ bunch fresh Italian parsley
• 1 (7 oz) package Irish cheese
• ½ cup egg substitute
• ½ cup Italian-style bread crumbs
• ½ teaspoon kosher salt
• 1 teaspoon Italian seasoning
• 1 ½ lb boneless, skinless chicken cutlets
• Fresh spinach (optional for serving)

Steps

1. Preheat oven to 400°F. Coat baking sheet with spray. Cut peppers into ¼-inch strips and chop parsley. Grate 4 oz cheese finely, then thinly slice remaining 3 oz thinly.
2. Place egg in medium bowl. Combine in second medium bowl: bread crumbs, parsley, salt, grated cheese, and Italian seasoning; mix until blended. Dip chicken into egg, letting excess drip off, then dredge in bread crumb mixture, pressing with fingertips to adhere; arrange chicken on baking sheet (wash hands).
3. Arrange peppers evenly on chicken; top with sliced cheese. Bake 15–18 minutes until coating is golden and chicken is 165°F. Serve over bed of fresh spinach, if using.

Ingredients

• 1 (7 oz) package Irish cheese
• 1 (20 oz) package refrigerated mashed potatoes
• 2 tablespoons freeze-dried chives
• ½ cup egg substitute
• ½ cup potato flakes
• ¼ cup all-purpose flour (+ additional for dusting)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Steps

1. Grate cheese. Combine potatoes and cheese in medium bowl; stir in chives, salt and pepper. Add egg and potato flakes; stir until well blended.
2. Place mixture on lightly floured surface. Divide into 8 equal portions and form into ¾-inch-thick cakes (approximately ½ cup mixture per cake).
3. Preheat large sauté pan on medium-high 1–2 minutes. Add butter and oil to pan; swirl to coat. Place cakes in pan; cook 4 minutes or until golden. Flip and cook 4–5 more minutes until second side is golden. Place on paper towel–lined plate to drain. Serve.