Description
Vodka Sauce Chicken Parmesan Sandwich is a crispy breaded chicken cutlet topped with rich creamy vodka sauce and melted mozzarella, served on a toasted hoagie roll for an indulgent Italian-American sandwich.
Ingredients
- 2 large boneless, skinless chicken breasts, halved lengthwise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1/2 cup heavy cream
- 2 tablespoons vodka
- 1 teaspoon red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella cheese
- 4 hoagie rolls
- Vegetable oil for frying
- Fresh basil, chopped (optional)
Instructions
- Season chicken with salt and pepper.
- Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs with Parmesan cheese in a third.
- Dredge chicken in flour, dip in egg, then coat in breadcrumb mixture, pressing to adhere.
- Heat oil in a large skillet over medium heat and fry chicken for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
- In a saucepan over medium heat, combine marinara sauce and heavy cream. Stir in vodka and red pepper flakes; simmer for 5–7 minutes until slightly thickened.
- Preheat oven to 400°F (200°C).
- Place fried chicken on a baking sheet, spoon vodka sauce over each piece, and top with mozzarella cheese.
- Bake for 8–10 minutes until cheese is melted and bubbly.
- Toast hoagie rolls lightly if desired. Place cheesy chicken inside rolls, garnish with fresh basil, and serve warm.
Notes
- For a lighter version, bake or air-fry the breaded chicken instead of frying.
- Use store-bought vodka sauce to save time.
- Add extra Parmesan or provolone for more cheese flavor.
- Best served immediately while the chicken is crispy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: Italian-American