Oct 14, 2023
spicy vodka chicken parm sando
45 MINUTES
1 PERSON
MEDIUM
Ingredients
Chicken Parm
thin chicken breast or cutlet, 1
flour, 1 cup, for dredging
dried oregano, 1 tbsp
garlic powder, 1 tbsp
onion powder, 1 tbsp
egg, 1
panko or breadcrumbs, 1 1/2 cup
parmesan cheese, grated, 1 1/2 cup
salt and pepper to taste
low moisture mozzarella cheese, cut into round slices
neutral oil, for pan frying
Vodka Sauce
shallot, 1 mincedgarlic
2-3 cloves, minced
heavy cream, 1 cup
tomato paste, 1/4 cup
vodka, 1/4 cup
red pepper flakes, 2 tsp
butter, 1 tbsp
chicken stock, 1/4 cup (optional)
salt and pepper to taste
olive oil, 1 tbsp
Sando
ciabatta, or bread roll, 1
basil leaves, 1 bunch
Instructions
Preheat oven to 350°F. Slice your ciabatta or bread roll in half and toast until golden. Set aside.
Prep chicken by seasoning with salt and pepper.
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.
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.
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
Sauté minced garlic in 1 tbsp olive oil (30 sec).
Add shallots, cook until translucent (1 min).
Stir in red pepper flakes and tomato paste, cook until deep red and caramelized.
Deglaze with vodka, reduce by ⅔.
Add chicken stock or water, reduce again by ⅔.
Stir in heavy cream, simmer until slightly thickened.
Season with salt and pepper, then finish with a knob of butter off heat.
Assemble the chicken
Spoon vodka sauce over chicken cutlets, top with fresh mozzarella slices.
Broil on high until cheese is melted and bubbly—watch closely to avoid burning.
Build the sandwich
Spread vodka sauce on bottom half of toasted bread.
Add chicken, more sauce, and fresh basil leaves.
Close with the top half of the bread and serve immediately.