The Burro (Chicken Cutlet Sandwich with Vodka Sauce, Mozzarella, Pepperoni, and Hot Honey)
The Burro (Chicken Cutlet Sandwich with Vodka Sauce, Mozzarella, Pepperoni, and Hot Honey)
Ingredients
For the Chicken Cutlets
- 1 1/2 pounds boneless, skinless chicken breasts, about 2 large, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Vodka Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Hot Honey
- 1/2 cup honey
- 1 teaspoon red pepper flakes, or to taste
For the Sandwich Assembly
- 2 loaves semolina bread, 10-12 inches long, split lengthwise
- 1 pound fresh mozzarella, sliced 1/4 inch thick
- 8 ounces cup-and-char pepperoni
Instructions
- 1
Prepare the Hot Honey: In a small saucepan, combine the honey and red pepper flakes. Heat over low heat for 3-5 minutes, stirring occasionally, until warm and infused. Remove from heat and set aside.
⏱️ 5 min
- 2
Make the Vodka Sauce: Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in tomato paste and cook for 2 minutes, stirring constantly.
⏱️ 10 min
- 3
Pour in the crushed tomatoes, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally. Add the vodka and simmer for another 5 minutes, allowing the alcohol to cook off. Stir in the heavy cream and chopped fresh basil. Continue to simmer for 5 minutes, then remove from heat. Taste and adjust seasoning if needed.
⏱️ 20 min
- 4
Prepare the Chicken Cutlets: Set up a breading station. In the first shallow dish, place the all-purpose flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper.
⏱️ 5 min
- 5
Dredge each pounded chicken breast: first in flour (shaking off excess), then in egg (allowing excess to drip off), and finally in the panko mixture, pressing gently to ensure an even coating. Place breaded cutlets on a clean plate.
⏱️ 10 min
- 6
Fry the Chicken: Heat vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F. Carefully place 2-3 chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove cutlets and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 7
Preheat Oven & Prepare for Assembly: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 8
Assemble the Sandwiches: Open each loaf of semolina bread. Layer 3 chicken cutlets along the bottom half of each loaf. Spoon a generous amount of vodka sauce over the chicken. Arrange the fresh mozzarella slices evenly over the sauce, followed by a liberal layer of cup-and-char pepperoni. Drizzle generously with the prepared hot honey.
⏱️ 10 min
- 9
Bake the Sandwiches: Carefully transfer the assembled sandwiches to the prepared baking sheet. Bake for 10-12 minutes, or until the cheese is melted and bubbly, and the pepperoni is crisp and slightly curled.
⏱️ 12 min•🌡️ 400
- 10
Finish and Serve: Remove the sandwiches from the oven. Drizzle with an additional spoonful of warm vodka sauce. Slice each sandwich in half and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
The Burro (Chicken Cutlet Sandwich with Vodka Sauce, Mozzarella, Pepperoni, and Hot Honey)
Ingredients
For the Chicken Cutlets
- 1 1/2 pounds boneless, skinless chicken breasts, about 2 large, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying
For the Vodka Sauce
- 2 tablespoons olive oil
- 1/2 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes, 28 ounce
- 2 tablespoons tomato paste
- 1/4 cup vodka
- 1/2 cup heavy cream
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Hot Honey
- 1/2 cup honey
- 1 teaspoon red pepper flakes, or to taste
For the Sandwich Assembly
- 2 loaves semolina bread, 10-12 inches long, split lengthwise
- 1 pound fresh mozzarella, sliced 1/4 inch thick
- 8 ounces cup-and-char pepperoni
Instructions
- 1
Prepare the Hot Honey: In a small saucepan, combine the honey and red pepper flakes. Heat over low heat for 3-5 minutes, stirring occasionally, until warm and infused. Remove from heat and set aside.
⏱️ 5 min - 2
Make the Vodka Sauce: Heat olive oil in a medium saucepan over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in tomato paste and cook for 2 minutes, stirring constantly.
⏱️ 10 min - 3
Pour in the crushed tomatoes, red pepper flakes, salt, and black pepper. Bring to a simmer, then reduce heat to low and cook for 10 minutes, stirring occasionally. Add the vodka and simmer for another 5 minutes, allowing the alcohol to cook off. Stir in the heavy cream and chopped fresh basil. Continue to simmer for 5 minutes, then remove from heat. Taste and adjust seasoning if needed.
⏱️ 20 min - 4
Prepare the Chicken Cutlets: Set up a breading station. In the first shallow dish, place the all-purpose flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper.
⏱️ 5 min - 5
Dredge each pounded chicken breast: first in flour (shaking off excess), then in egg (allowing excess to drip off), and finally in the panko mixture, pressing gently to ensure an even coating. Place breaded cutlets on a clean plate.
⏱️ 10 min - 6
Fry the Chicken: Heat vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F. Carefully place 2-3 chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove cutlets and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 7
Preheat Oven & Prepare for Assembly: Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 8
Assemble the Sandwiches: Open each loaf of semolina bread. Layer 3 chicken cutlets along the bottom half of each loaf. Spoon a generous amount of vodka sauce over the chicken. Arrange the fresh mozzarella slices evenly over the sauce, followed by a liberal layer of cup-and-char pepperoni. Drizzle generously with the prepared hot honey.
⏱️ 10 min - 9
Bake the Sandwiches: Carefully transfer the assembled sandwiches to the prepared baking sheet. Bake for 10-12 minutes, or until the cheese is melted and bubbly, and the pepperoni is crisp and slightly curled.
⏱️ 12 min•🌡️ 400 - 10
Finish and Serve: Remove the sandwiches from the oven. Drizzle with an additional spoonful of warm vodka sauce. Slice each sandwich in half and serve immediately.
⏱️ 3 min