Craving a meal that’s both comforting and super simple to make?
A Chicken Parmesan Sandwich is the perfect choice! Packed with crispy breaded chicken, gooey melted cheese, and flavorful marinara sauce, all tucked into a soft roll, it’s a crowd-pleaser you can whip up in no time.
Whether you’re feeding the family or treating yourself to something delicious, this recipe delivers all the satisfying flavors of classic chicken parm in a fun, handheld form.
Get ready to upgrade your sandwich game with this irresistible combination of taste and convenience!
Sauce –
2 Tbsp (28g) – Unsalted Butter
1 – Small Brown (Yellow) Onion, Fine Diced
3 – Garlic Cloves, Grated
100g (3.5oz) – Tomato Paste
Pinch Chilli Flakes
2 1/2 Tbsp – Vodka
3/4 Cup (180ml) – Thickened (Heavy) Cream
Parmesan Cheese To Taste
Salt & Pepper To Taste
Chicken Cutlet –
1-2 – Chicken Breast, Butterflied & Halved
3/4 Cup – Plain (All Purpose Flour)
2 – Large Eggs, Beaten
1 1/2 Cups – Panko, Fine or Italian Breadcrumbs
Oil For Frying
Serving –
Butter to Spread
2-4 – Baguettes or Rolls Of Choice
1 – Ball Mozzarella, Sliced into Rounds
Fresh Basil Leaves
Method –
1. In a large pan over medium-high heat, add the unsalted butter and diced onion and sauté for 3 minutes. Add grated garlic and cook for 1 minute. Add tomato paste, pinch of chilli flakes, salt, and pepper. Cook for 2-3 minutes or until the tomato paste starts to brown. Deglaze the pan with vodka and cook for seconds to remove any stuck bits from the pan. Add cream and bring to a simmer. Reduce heat to low and cook for 5-6 minutes or until reduced and thick. Add grated parmesan cheese to taste (optional). Check seasoning and remove from heat.
2. Heat oil to 170.c – 375.f in a large high-rimmed pan or pot. Season the chicken with salt and pepper and dredge it in flour, then dip it in the egg and pat it well in the bread crumbs. Fry the chicken cutlets in the hot oil for 4-5 minutes or until golden and cooked through. A thermometer should read 72.c – 161.f. Do this in batches if you need to.
3. Spoon the vodka sauce onto each fried chicken cutlet. Top with sliced mozzarella rounds and place in the oven on a lined baking tray for 3-4 minutes or until melted to your liking. At the same time, spread the butter onto your baguettes or rolls of choice and toast for 3-4 minutes.
4. Spread some of the vodka sauce onto both top and bottom of the toasted buns. Add the vodka chicken Parmi, any leftover vodka sauce, grated parmesan cheese, basil leaves, and cracked black pepper. Slice and dig in.
