Chicken Alla Vodka Panini Recipe
Thinly pounded pan-fried chicken cutlet topped with mozzarella, Parmesan, and Tito’s vodka-infused creamy tomato sauce.
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Ingredients
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Chicken Cutlet
Vodka Sauce
Panini Assembly
Method
Prepare Chicken Cutlet
- 1
Pound the Chicken
Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet.
- 2
Season the Chicken
Season both sides of the chicken cutlets with salt and black pepper.
- 3
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken cutlet first in flour, then dip into the eggs, and finally coat with breadcrumbs.
- 4
Pan-Fry the Chicken
In a large skillet, heat olive oil over medium heat. Add the breaded chicken cutlets and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
Prepare Vodka Sauce
- 5
- 6
Add Tomatoes and Vodka
Stir in crushed red pepper flakes, canned crushed tomatoes, and Tito’s vodka. Bring to a simmer and cook for 5-7 minutes.
- 7
Add Cream and Season
Reduce the heat to low and stir in heavy cream. Add salt and black pepper to taste. Simmer for an additional 2-3 minutes. Stir in chopped fresh basil before removing from heat.
Assemble and Grill Panini
- 8
Build the Panini
On one half of each ciabatta bread piece, layer sliced mozzarella cheese, a chicken cutlet, a generous spoonful of vodka sauce, and sprinkle grated Parmesan cheese on top.
- 9
Top and Grill
Close the sandwiches with the other half of ciabatta bread. Preheat a panini press or grill pan, then grill the sandwiches for 3-4 minutes, or until the bread is golden and crispy and the cheese is melted.
- 10
Serve
Remove the panini from the grill, slice in half, and serve hot with any remaining vodka sauce on the side.
