Oct 14, 2023

spicy vodka chicken parm sando

spicy vodka chicken parm sando
spicy vodka chicken parm sando
spicy vodka chicken parm sando

45 MINUTES

1 PERSON

MEDIUM

Imagine taking the crispy, golden-brown goodness of chicken parmesan and sandwiching it between two perfectly toasted slices of bread. Now, take it up a notch by adding a luscious, spicy creamy vodka sauce to the mix.
Imagine taking the crispy, golden-brown goodness of chicken parmesan and sandwiching it between two perfectly toasted slices of bread. Now, take it up a notch by adding a luscious, spicy creamy vodka sauce to the mix.
Imagine taking the crispy, golden-brown goodness of chicken parmesan and sandwiching it between two perfectly toasted slices of bread. Now, take it up a notch by adding a luscious, spicy creamy vodka sauce to the mix.
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
  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.

Hi, I'm Denise.

Product designer turned chef.

Here to help you cook, improvise, and maybe set off the smoke alarm but in a fun way.

Hi, I'm Denise.

Product designer turned chef.

Here to help you cook, improvise, and maybe set off the smoke alarm but in a fun way.

Hi, I'm Denise.

Product designer turned chef.

Here to help you cook, improvise, and maybe set off the smoke alarm but in a fun way.

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