Dairy-Free Chicken Parmesan Sandwich
Indulge in the ultimate comfort food with this Dairy-Free Chicken Parmesan Sandwich—where crispy, golden chicken cutlets are layered with warm marinara, gooey dairy-free mozzarella, and aromatic fresh basil, all tucked inside lightly toasted sub rolls. Perfect for those avoiding dairy, this recipe uses creative substitutions like nutritional yeast and almond milk to replicate the rich, cheesy flavors of traditional chicken parmesan without compromise. With its crunchy panko breading and savory seasoning blend of garlic powder, oregano, and basil, every bite is packed with texture and Italian-inspired flavor. Ready in under an hour, this wholesome and satisfying sandwich is ideal for weeknight dinners, game-day feasts, or whenever you crave a hearty handheld meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup All-purpose flour
- 0.75 cup Unsweetened almond milk
- 1 large Egg
- 1 cup Panko breadcrumbs
- 0.25 cup Nutritional yeast
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 4 tablespoons Olive oil
- 1 cup Marinara sauce
- 1 cup Dairy-free mozzarella cheese
- 2 large Sub sandwich rolls
- 4 leaves Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice each chicken breast in half horizontally to create four thin cutlets. Season both sides with salt, black pepper, garlic powder, and onion powder.
Place the flour in a shallow dish. In another dish, whisk together the almond milk and egg. In a third dish, mix the panko breadcrumbs, nutritional yeast, oregano, and basil.
Dredge each chicken piece in the flour, shaking off any excess. Dip it into the almond milk mixture, letting the excess drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add two breaded chicken pieces and cook for 3-4 minutes on each side until golden and crispy. Transfer to the prepared baking sheet. Repeat with the remaining olive oil and chicken.
Spread 1/4 cup of marinara sauce over each piece of chicken. Sprinkle with dairy-free mozzarella cheese evenly over the top of each piece.
Bake in the oven for 10-12 minutes until the chicken is fully cooked through and the cheese is melted and bubbly.
Meanwhile, slice the sandwich rolls and lightly toast them in the oven or on a skillet.
Place one piece of chicken on the bottom half of each roll. Top with fresh basil leaves, then cover with the top half of the roll.
Serve immediately, enjoying your crispy on the outside, juicy on the inside Dairy-Free Chicken Parmesan Sandwich.
Nutrition Facts
Calories |
2807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 16.6 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1780 mg | 137% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
