Description

This sandwich features crispy golden chicken cutlets nestled in a crusty sub roll, generously coated with a rich and creamy tomato vodka sauce. Layers of melted mozzarella and Parmesan cheese crown the chicken, creating a gooey texture that complements the tender interior and crisp exterior of the chicken. A sprinkle of fresh basil adds a vibrant, aromatic finish to this satisfying and flavorful meal.

Ingredients

Scale

For the Chicken:
2 boneless, skinless chicken breasts (about 6–8 oz each)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 large eggs, beaten
1 1/2 cups plain breadcrumbs
1/4 cup grated Parmesan cheese
1/2 cup vegetable oil, for frying
For the Vodka Sauce (Alcohol-Free):
2 tablespoons olive oil
1/2 small yellow onion, finely diced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/4 cup tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
For Assembly:
2 sub rolls or baguette sections, split lengthwise
4 slices fresh mozzarella cheese or 1 cup shredded mozzarella
Fresh basil leaves, chopped, for garnish

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Instructions

**Prepare the Chicken:** Pound chicken breasts to an even 1/2-inch thickness. In a shallow dish, combine flour, salt, pepper, and garlic powder. In a second dish, beat the eggs. In a third dish, combine breadcrumbs and grated Parmesan.
Dredge each chicken breast first in the flour mixture, shaking off excess. Then dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
Heat vegetable oil in a large skillet over medium-high heat. Carefully place chicken cutlets in the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165F / 74C). Remove chicken to a wire rack to drain excess oil.
**Make the Vodka Sauce:** In a medium saucepan, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in tomato paste and cook for 2 minutes, stirring constantly. Add crushed tomatoes, dried oregano, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow flavors to meld.
Remove sauce from heat and stir in the heavy cream and 1/4 cup grated Parmesan cheese. Season with salt and black pepper to taste.
**Assemble the Sandwiches:** Preheat your oven broiler.
Place the split sub rolls on a baking sheet. Lightly toast under the broiler for 1-2 minutes until slightly golden.
Spoon a generous amount of vodka sauce onto the bottom half of each toasted roll. Place a cooked chicken cutlet on top of the sauce.
Top each chicken cutlet with slices or shredded mozzarella cheese.
Return the sandwiches to the broiler for 2-4 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Garnish generously with fresh chopped basil before serving.

Notes

Pound chicken breasts to an even thickness for uniform cooking.

For extra crispiness, you can air fry the breaded chicken at 375F (190C) for 12-15 minutes, flipping halfway.

Toast the sub rolls lightly before assembly to prevent them from becoming soggy.

The vodka sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Use fresh mozzarella for the best melt and creamy texture.

Prep Time: 25 minutes
Cook Time: 30 minutes

Nutrition

Calories: 950
Fat: 40g
Carbohydrates: 80g
Protein: 65g