Vegan Chicken Parm Subs

2.7 (12 reviews)

1/2 cup flour
Vegan egg replacer equivalent to 4 eggs
1 1/2 cups panko breadcrumbs
1/2 tsp. garlic powder
2 vegan chicken cutlets (try Gardein Chick’n Scallopini or Quorn Chick’n Cutlets)
Vegetable oil, for frying
2 sandwich rolls, toasted
1/2 cup marinara sauce
Vegan shredded mozzarella cheese, to taste
Chopped parsley, for garnish, optional

Fill a small mixing bowl with the flour, another with the vegan egg mixture, and a third with the breadcrumbs and garlic powder.
Coat each vegan chicken cutlet in the flour and shake off any excess. Dip into the vegan egg mixture and then into the breadcrumb mixture and set aside.
Heat 1/4 inch of oil in a deep skillet. Fry the breaded cutlets until golden brown, about 5 to 7 minutes, flipping halfway through. Transfer to a paper towel–lined plate to drain.
Place each cutlet on a sandwich roll. Top with the marinara sauce and sprinkle with vegan mozzarella, to taste. Broil for about 5 minutes, or until the “cheese” is melted. Garnish with chopped parsley, if desired.