Vodka Chicken Parm Sandwich
Vodka Chicken Parm Sandwich
Ingredients
For the Chicken Cutlets
- 2 chicken breasts
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
- 1/2 teaspoon paprika, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/2 teaspoon onion powder, as needed
- 1/2 teaspoon oregano, as needed
- 1 cup all-purpose flour, seasoned, as needed
- 3 eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil, for shallow frying, as needed
For the Vodka Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 shallots, chopped
- 8 cloves garlic, minced
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 6 ounces tomato paste, one can
- 3 tablespoons vodka
- 28 ounces San Marzano style Italian peeled tomatoes, one can, crushed
- 1 cup heavy cream
- 1 teaspoon oregano or Italian seasoning, as needed
- 1 tablespoon unsalted butter
- 1/2 cup grated Parmesan cheese
For the Garlic Bread and Assembly
- 1/2 stick unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes, as needed
- 6 cloves garlic, minced
- 4 sub buns, sliced lengthwise
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup pesto, as needed
Instructions
- 1
Preheat oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Prepare the chicken cutlets: Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Pound each cutlet until thin. Season generously with salt, pepper, paprika, garlic powder, onion powder, and oregano.
⏱️ 10 min
- 3
Set up a breading station: Place seasoned flour in one dish. Beat the 3 eggs in a second bowl. In a third dish, combine Italian-style breadcrumbs and 1/2 cup grated Parmesan cheese.
⏱️ 5 min
- 4
Dredge each chicken cutlet first in the seasoned flour, then dip in the beaten egg, and finally coat thoroughly in the breadcrumb and Parmesan mixture.
⏱️ 10 min
- 5
Shallow fry the breaded chicken cutlets: Heat vegetable oil in a large pan over medium-high heat. Fry cutlets for 3 to 4 minutes per side, until golden brown and cooked through. Set aside on a wire rack.
⏱️ 15 min
- 6
Start the vodka sauce: In a clean pan, heat olive oil and 1 tablespoon unsalted butter over medium heat. Add chopped shallots and 8 minced garlic cloves. Season with salt and pepper. Sauté for 8 to 10 minutes until softened.
⏱️ 10 min
- 7
Add tomato paste and vodka: Stir in the can of tomato paste and cook for a couple of minutes, stirring constantly. Pour in the vodka and cook until it has reduced.
⏱️ 5 min
- 8
Add tomatoes and cream: Add the crushed San Marzano style tomatoes and let the sauce cook for about 5 minutes. Stir in the heavy cream.
⏱️ 7 min
- 9
Blend and finish sauce: Use an immersion blender to blend the sauce until smooth. Season with pepper and oregano/Italian seasoning. Stir in the remaining 1 tablespoon unsalted butter and 1/2 cup grated Parmesan cheese until melted and incorporated.
⏱️ 8 min
- 10
Prepare the garlic butter: In a small bowl, combine 1/2 stick softened butter, chopped parsley, 1/4 cup Parmesan cheese, red pepper flakes, and 6 minced garlic cloves. Mix well.
⏱️ 5 min - 11
Prepare garlic bread and chicken parm for baking: Spread garlic butter generously across the cut sides of the sub buns. Place the fried chicken cutlets in a baking pan. Top each cutlet with a good amount of vodka sauce, then layer with sliced fresh mozzarella cheese.
⏱️ 10 min
- 12
Bake: Place the chicken parm and garlic bread in the preheated oven. Bake the chicken parm for about 25 minutes. Bake the garlic bread for 10 to 15 minutes, or until golden and toasted.
⏱️ 25 min•🌡️ 400
- 13
Assemble the sandwiches: Place a chicken parm cutlet onto one half of a garlic bread bun. Add more vodka sauce if desired. Spread pesto on the other half of the garlic bread bun. Close the sandwich and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vodka Chicken Parm Sandwich
For the Chicken Cutlets
- 2 chicken breasts
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
- 1/2 teaspoon paprika, as needed
- 1/2 teaspoon garlic powder, as needed
- 1/2 teaspoon onion powder, as needed
- 1/2 teaspoon oregano, as needed
- 1 cup all-purpose flour, seasoned, as needed
- 3 eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil, for shallow frying, as needed
For the Vodka Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 shallots, chopped
- 8 cloves garlic, minced
- 1/2 teaspoon salt, as needed
- 1/2 teaspoon black pepper, as needed
- 6 ounces tomato paste, one can
- 3 tablespoons vodka
- 28 ounces San Marzano style Italian peeled tomatoes, one can, crushed
- 1 cup heavy cream
- 1 teaspoon oregano or Italian seasoning, as needed
- 1 tablespoon unsalted butter
- 1/2 cup grated Parmesan cheese
For the Garlic Bread and Assembly
- 1/2 stick unsalted butter, softened
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes, as needed
- 6 cloves garlic, minced
- 4 sub buns, sliced lengthwise
- 8 ounces fresh mozzarella cheese, sliced
- 1/4 cup pesto, as needed
Instructions
- 1
Preheat oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Prepare the chicken cutlets: Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Pound each cutlet until thin. Season generously with salt, pepper, paprika, garlic powder, onion powder, and oregano.
⏱️ 10 min - 3
Set up a breading station: Place seasoned flour in one dish. Beat the 3 eggs in a second bowl. In a third dish, combine Italian-style breadcrumbs and 1/2 cup grated Parmesan cheese.
⏱️ 5 min - 4
Dredge each chicken cutlet first in the seasoned flour, then dip in the beaten egg, and finally coat thoroughly in the breadcrumb and Parmesan mixture.
⏱️ 10 min - 5
Shallow fry the breaded chicken cutlets: Heat vegetable oil in a large pan over medium-high heat. Fry cutlets for 3 to 4 minutes per side, until golden brown and cooked through. Set aside on a wire rack.
⏱️ 15 min - 6
Start the vodka sauce: In a clean pan, heat olive oil and 1 tablespoon unsalted butter over medium heat. Add chopped shallots and 8 minced garlic cloves. Season with salt and pepper. Sauté for 8 to 10 minutes until softened.
⏱️ 10 min - 7
Add tomato paste and vodka: Stir in the can of tomato paste and cook for a couple of minutes, stirring constantly. Pour in the vodka and cook until it has reduced.
⏱️ 5 min - 8
Add tomatoes and cream: Add the crushed San Marzano style tomatoes and let the sauce cook for about 5 minutes. Stir in the heavy cream.
⏱️ 7 min - 9
Blend and finish sauce: Use an immersion blender to blend the sauce until smooth. Season with pepper and oregano/Italian seasoning. Stir in the remaining 1 tablespoon unsalted butter and 1/2 cup grated Parmesan cheese until melted and incorporated.
⏱️ 8 min - 10
Prepare the garlic butter: In a small bowl, combine 1/2 stick softened butter, chopped parsley, 1/4 cup Parmesan cheese, red pepper flakes, and 6 minced garlic cloves. Mix well.
⏱️ 5 min - 11
Prepare garlic bread and chicken parm for baking: Spread garlic butter generously across the cut sides of the sub buns. Place the fried chicken cutlets in a baking pan. Top each cutlet with a good amount of vodka sauce, then layer with sliced fresh mozzarella cheese.
⏱️ 10 min - 12
Bake: Place the chicken parm and garlic bread in the preheated oven. Bake the chicken parm for about 25 minutes. Bake the garlic bread for 10 to 15 minutes, or until golden and toasted.
⏱️ 25 min•🌡️ 400 - 13
Assemble the sandwiches: Place a chicken parm cutlet onto one half of a garlic bread bun. Add more vodka sauce if desired. Spread pesto on the other half of the garlic bread bun. Close the sandwich and serve immediately.
⏱️ 5 min