Vodka Sauce Chicken Parmesan (Print)

Crispy chicken combined with rich vodka sauce and melted mozzarella on toasted bread.

# Ingredients:

→ Chicken & Breading

01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup breadcrumbs
05 - 1 teaspoon Italian seasoning
06 - Salt and pepper to taste
07 - Olive oil for frying

→ Sandwich Assembly

08 - 1 cup vodka sauce
09 - 1 cup shredded mozzarella cheese
10 - 4 slices Italian or ciabatta bread
11 - Fresh basil leaves for garnish

# Directions:

01 - Flatten the chicken breasts to an even thickness using a meat mallet.
02 - Season both sides of the chicken with salt, pepper, and Italian seasoning.
03 - Arrange three bowls with flour, beaten eggs, and breadcrumbs for the dredging process.
04 - Dredge each chicken breast in flour, dip in beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
05 - Heat approximately half an inch of olive oil in a large skillet over medium heat.
06 - Fry the chicken breasts for 5 to 7 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
07 - In a small saucepan, gently heat the vodka sauce over low heat, stirring occasionally.
08 - Lightly toast the bread slices until crispy.
09 - Place each fried chicken breast on a slice of toasted bread and spoon a generous amount of warm vodka sauce over the chicken.
10 - Sprinkle shredded mozzarella cheese on top. Cover briefly with a lid or foil to allow the cheese to melt slightly.
11 - Garnish with fresh basil leaves and top with another slice of bread to close the sandwich.
12 - Serve immediately while hot.

# Expert Tips:

01 -
  • The chicken stays impossibly crispy even after the vodka sauce soaks into the bread, a trick that took me three tries to figure out.
  • You get that satisfying mozzarella stretch without needing to bake anything, which means dinner is ready when you plate it.
  • It's proof that you don't need fancy equipment or restaurant skills to make something that tastes like you spent hours on it.
02 -
  • The paper towel drainage step is non negotiable because any excess oil sitting on the chicken will make the bread soggy within seconds of assembly.
  • Don't skip the toasting of the bread, even though it feels like an extra step, because untoasted bread will absorb the sauce like a sponge and fall apart in your hands.
03 -
  • Make the chicken earlier in the day, store it in the fridge, and reheat it in a 350 degree oven for about five minutes before assembly so the crust stays crispy and you save time during dinner rush.
  • Toast your bread right before assembly, not early, because once it cools even a little bit, it loses that structural integrity that makes the whole sandwich work.
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