Dairy Free Chicken Parm Sub
Chicken parm is one of those crave-worthy classics that can feel completely off-limits when you're avoiding dairy — between the parmesan in the breading and the blanket of melted mozzarella, it's usually a minefield. This version solves that without sacrificing any of the satisfaction. Nutritional yeast steps in to bring that savory, cheesy depth to the breadcrumb coating, and dairy-free mozzarella melts right over the sauced cutlet in the oven just like the real thing. The chicken gets pan-fried in olive oil until deeply golden, then finished in the oven so the coating stays crispy while the sauce bubbles at the edges — it's a technique that genuinely delivers. Toasted hoagie rolls brushed with olive oil give you that perfect sturdy base that holds everything together without getting soggy. A spoonful of warm marinara on the bottom half, the cheesy cutlet on top, and a few fresh basil leaves if you're feeling it — this is a proper, messy, delicious sub. Makes 4 servings, so it's just as good for a weeknight dinner as it is for feeding a crowd.
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- ¼ cup nutritional yeast
- 1 tsp dried oregano
- 1 tsp garlic powder
- ⅓ cup olive oil
For the sub
- 1 ½ cups marinara sauce
- 4 oz dairy free mozzarella, shredded or sliced
- 4 dairy-free hoagie rolls, split
- 1 tbsp olive oil, for brushing rolls
For serving
- ¼ cup fresh basil leaves (optional)
- red pepper flakes, to taste (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place a wire rack on a baking sheet and set aside.
- 2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness. Season both sides with the salt and pepper.
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