Vodka Burrata Cutlet Sandwich Recipe

Prep Cutlets

Pat chicken cutlets dry with paper towels. If any cutlets are thicker than 1/4", place between two sheets of plastic wrap and gently pound to an even 1/4" thickness.

Season both sides of the cutlets with 1 tsp kosher salt and 1/2 tsp black pepper.

Set Up Breading Station

Place the flour in a shallow dish. In a second shallow bowl, whisk the 2 eggs with 2 tablespoons milk until combined. In a third dish, combine breadcrumbs, 1/4 cup grated Parmesan, and 1/2 tsp dried oregano.

Bread the Cutlets

Dredge each seasoned cutlet first in flour, shaking off excess; then dip into the egg wash, letting excess drip off; finally press into the breadcrumb mixture to coat fully. Set breaded cutlets on a plate and let rest 10 minutes so coating adheres.

Pan-Fry Cutlets

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F if using a thermometer). Add cutlets in a single layer (work in batches if needed) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Adjust heat as needed to avoid burning. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven if making ahead.

Sweat Aromatics

While cutlets rest, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely diced half onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build Sauce

Add the 14 oz crushed tomatoes to the pan, stir, then pour in 2 tablespoons vodka. Let the mixture simmer gently for 6–8 minutes to cook off most of the alcohol and concentrate flavors.

Stir in 1/4 cup heavy cream and 1/4 tsp red pepper flakes. Simmer another 2–3 minutes until slightly thickened. Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir in chiffonade of 6 basil leaves off heat.

Finish with Burrata

Remove sauce from heat. Just before assembling sandwiches, tear the burrata balls into large pieces and gently fold most pieces (reserve some for topping) into the warm vodka sauce so the creamy curd melds into the sauce, creating a rich, velvety texture. Keep warm.

Prepare Rolls and Arugula

Split the ciabatta rolls and spread a thin layer of softened butter on the cut faces. Toast them cut-side down in a skillet over medium heat until golden, about 1–2 minutes. Toss 2 cups arugula with 1 teaspoon olive oil, 1/4 tsp salt and the zest of 1/2 lemon.

Assemble Sandwiches

Place one warm breaded chicken cutlet on the bottom half of each toasted roll. Spoon a generous ladle (about 3 tablespoons) of the vodka-burrata sauce with incorporated burrata over the cutlet. Add a few reserved larger pieces of torn burrata on top for creaminess. Pile lightly dressed arugula on top of the cheese and add fresh basil leaves if using.

Close sandwiches with the top rolls. If desired, return assembled sandwiches to the skillet, press gently, and heat 30–45 seconds per side to meld flavors and warm through.

Serve

Cut sandwiches in half and serve immediately with any remaining vodka-burrata sauce on the side for dipping.