Vegan Chicken Parm Sandwich
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crispy breaded chicken cutlet layered with vegan provolone and marinara sauce on bread, baked until golden. Despite the vegan label, this Italian-American comfort sandwich satisfies with bold flavors and a satisfying crust.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup flour (60 grams )
- 6 tablespoons vegan egg substitute (92 grams (such as just egg or chickpea egg))
- 2 tablespoons plant-based milk (30 ml )
- 1 ½ cups breadcrumbs (66 grams )
- ¾ cup grated vegan Parmesan cheese (75 grams )
- ½ teaspoon salt (3 grams )
- 1 teaspoon garlic powder (3 grams )
- 1 teaspoon onion powder (2.4 grams )
- 1 tablespoon Italian seasoning (5.5 grams )
- 1 recipe Vegan Chicken
- Canola oil ( for frying, enough to cover your pan with ½ inch oil)
- 1 French baguette sliced into 6 pieces (or 6 sourdough sandwich rolls)
- 6 tablespoons olive oil (89 ml )
- 3 teaspoons garlic powder (9 grams)
- 6 slices vegan provolone
- 2 cups marinara sauce (warmed, 450 grams)
- 18 basil leaves
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1769mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 547mg
- Calcium
- 163mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1769MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.