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Vodka-Style Chicken Parm Sandwich

Vodka-Style Chicken Parm Sandwich
Cooking Method: , ,
Courses: ,
Servings: 2
Best Season: Suitable throughout the year
Description

This Vodka-Style Chicken Parm Sandwich is a rich, indulgent twist on a classic chicken parm. It features a crispy golden chicken cutlet layered with a creamy tomato-based sauce, melted mozzarella, and fresh lettuce tucked into a toasted baguette. Every bite delivers crunch, creaminess, and bold savory flavor, making it the kind of sandwich that feels both comforting and restaurant-worthy at the same time.

Ingredients
    For the Chicken Cutlet
  • Chicken breast (halved and pounded thin)
  • Salt and pepper (to taste)
  • ¼ cup All-purpose flour
  • 1 Egg (beaten)
  • ⅓ cup Italian-style breadcrumbs
  • Oil (for frying)
    • For the Sauce
  • ½ tbsp Butter
  • ½ Oil
  • 1 Shallot (diced)
  • 1 tbsp Garlic (minced)
  • 4 tbsp Tomato paste
  • 1 cup Heavy cream
  • ½ tsp chili flakes
  • ½ tsp Italian seasoning
  • ½ tsp Sugar
  • Salt and pepper (to taste)
  • ¼ cup Parmesan cheese (grated)
    • For the Sandwich
  • 1 Baguette (toasted)
  • Mozzarella cheese
  • Lettuce (tossed in garlic mayo)
  • Extra Parmesan cheese
Instructions
  1. 1
    Season the chicken cutlets with salt and pepper on both sides.
  2. 2
    Set up a breading station with flour, beaten egg, and breadcrumbs. Dredge each chicken cutlet in flour, then dip into egg, and finally coat thoroughly in breadcrumbs, pressing lightly so the coating sticks well.
  3. 3
    Heat oil in a skillet over medium heat. Fry the chicken cutlets until golden brown, crispy, and fully cooked through. Remove and drain on paper towels.
  4. 4
    In a separate pan, heat butter and oil over medium heat. Add diced shallot and minced garlic, sautéing until softened and fragrant.
  5. 5
    Stir in tomato paste and cook for 2–3 minutes to deepen the flavor and reduce acidity.
  6. 6
    Add a splash of water and stir, allowing it to simmer until slightly thickened.
  7. 7
    Lower the heat and mix in heavy cream, chili flakes, Italian seasoning, sugar, salt, pepper, and parmesan cheese. Stir until the sauce becomes smooth, creamy, and well combined. Remove from heat.
  8. 8
    Slice the baguette and lightly toast it until crisp on the outside.
  9. 9
    Assemble the sandwich by layering garlic mayo lettuce on the base, followed by the crispy chicken cutlet.
  10. 10
    Spoon a generous amount of creamy sauce over the chicken, then top with mozzarella and a sprinkle of parmesan.
  11. 11
    Close the sandwich, slice, and serve immediately while warm and melty.
Note

• Pound the chicken evenly so it cooks uniformly and stays juicy.
• Let the breading sit on the chicken for a few minutes before frying to help it adhere better.
• Don’t rush the tomato paste step—it deepens the flavor significantly.
• Adjust cream quantity depending on how thick or loose you want the sauce.
• Toast the bread well so it holds up against the sauce without getting soggy.
• Assemble just before serving to keep the chicken crispy.
• Add extra parmesan on top for a stronger cheesy finish.

Read it online: https://munchymoodz.com/recipe/vodka-style-chicken-parm-sandwich/