spicy vodka chicken parm sando

1. Preheat oven to 350°F. Slice your ciabatta or bread roll in half and toast until golden. Set aside.

2. Prep chicken by seasoning with salt and pepper.

3. Set up breading station with three trays:

   • Flour: Season with oregano, garlic powder, onion powder, salt, and pepper.

   • Eggs: Lightly beaten and seasoned with a pinch of salt.

   • Panko + Parmesan: Mixed and seasoned with salt and pepper.

4. Bread the chicken. Dredge in seasoned flour (shake off excess), dip in egg, then coat in panko-parmesan mix. Transfer to a rack-lined sheet tray.

5. Fry the chicken. Heat ½ cup neutral oil in a skillet over medium-high until ~320°F. Fry chicken until golden on both sides. Transfer back to rack to drain.

Make vodka sauce

1. Sauté minced garlic in 1 tbsp olive oil (30 sec).

2. Add shallots, cook until translucent (1 min).

3. Stir in red pepper flakes and tomato paste, cook until deep red and caramelized.

4. Deglaze with vodka, reduce by ⅔.

5. Add chicken stock or water, reduce again by ⅔.

6. Stir in heavy cream, simmer until slightly thickened.

7. Season with salt and pepper, then finish with a knob of butter off heat.

Assemble the chicken

1. Spoon vodka sauce over chicken cutlets, top with fresh mozzarella slices.

2. Broil on high until cheese is melted and bubbly—watch closely to avoid burning.

Build the sandwich

1. Spread vodka sauce on bottom half of toasted bread.

2. Add chicken, more sauce, and fresh basil leaves.

3. Close with the top half of the bread and serve immediately.