How to Make The Best Chicken Parm Sandwich with Vodka Sauce

provolone cheese

🥗Healthier: mozzarella cheese

💰Cheaper: cheddar cheese

Mozzarella is lower in fat, while cheddar is often more affordable.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain increases fiber, while white bread is usually less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is often cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories, while pecorino is often less expensive.

Slice 1 clove of garlic very thin.

Place the garlic into a pan with 1/2 sliced white onion.

Add crushed chili and a splash of olive oil to the pan.

Sweat the garlic and onion on medium-high heat for about 5 minutes.

Add 2 tablespoons of tomato paste to the pan and cook with the garlic and onion until the tomato paste is cooked off.

Add a splash of vodka to the pan and cook for a moment.

Add double cream to the sauce and reduce the flame, cooking for another 2 minutes to concentrate the flavors.

After 2 minutes, the sauce should have a thick consistency. Turn off the heat and add fresh basil, black pepper, and parmesan cheese, along with more vodka.

Butterfly the chicken breasts to create two equal pieces.

Crush corn flakes into fine and larger pieces for coating the chicken.

Prepare an egg wash with 1 egg, seasoned with black pepper and salt, and mix well.

Coat the chicken breasts in the egg wash, ensuring they are well covered.

Press the chicken into the crushed corn flakes to ensure they are fully coated.

Heat sunflower oil in a pan until it reaches 180°C.

Fry the coated chicken until golden brown, then place on a tray (it doesn't need to be fully cooked inside).

Bring the vodka sauce back onto the stove on medium heat and add the fried chicken to the sauce.

Prepare pizza bread (salting book) to serve the sandwich.

Place the chicken on the bread and save some sauce for later.

Top the chicken with stringy mozzarella cheese and let it melt.

Toast the sandwich until the cheese is fully melted and the bread is crunchy.

Spread extra sauce on the sandwich and finish with fresh arugula.

Close the sandwich and prepare for tasting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens