Vodka Chicken Parmigiana Sammy Recipe

Prepare chicken

If chicken breasts are thick, slice each breast horizontally to make 2 thinner cutlets or place whole breasts between plastic wrap and pound with a meat mallet to about 1/4-inch thickness. Trim any excess fat. Pat chicken dry with paper towels and season both sides lightly with 1/4 tsp salt and a pinch of black pepper.

Set up breading stations

Place flour in a shallow dish. In a second shallow bowl, whisk together the eggs and 2 tbsp milk until smooth. In a third shallow dish, combine breadcrumbs, 1/4 cup grated Romano, garlic powder, onion powder, dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper; mix well.

Bread the chicken

One piece at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb mixture until evenly coated. Place breaded cutlets on a wire rack or plate while you heat the oil.

Fry the cutlets

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and a drop of water sizzles (about 350°F/175°C if using a thermometer). Fry cutlets in batches, do not overcrowd, 3–4 minutes per side until golden brown and an internal temperature of 165°F is reached. Transfer to a wire rack set over a baking sheet and drain briefly on paper towels if needed. Keep warm in a 200°F oven while preparing sauce and assembly.

Sauté aromatics

In a medium saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze with vodka

Carefully add 2 tbsp vodka to the pan (stand back as it may flame). Stir and cook 1–2 minutes to reduce and cook off most of the alcohol.

Build the sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, red pepper flakes, 1/4 tsp sugar (optional), 3/4 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer 8–10 minutes to thicken slightly.

Finish with cream

Stir in 1/2 cup heavy cream and simmer 1–2 minutes more until the sauce is glossy and evenly colored. Taste and adjust seasoning. Keep warm until ready to top chicken.

Toast rolls

Spread softened butter on cut sides of the rolls. Place rolls, cut-side down, in a hot skillet or under a broiler for 1–2 minutes until lightly golden. Remove and set aside.

Assemble sandwiches

Place a fried chicken cutlet on the bottom half of each roll. Spoon 3–4 tablespoons (or more to taste) of warm vodka sauce over each cutlet. Sprinkle about 2 tbsp freshly grated Romano over the sauce on each sandwich, then top with 1/2 cup shredded mozzarella divided between the two sandwiches.

Melt cheese

Place assembled open sandwiches on a baking sheet and put under a preheated broiler (or in a 425°F oven) for 2–4 minutes, watching closely, until the mozzarella is melted and bubbly and the edges begin to brown.

Finish and serve

Remove from oven, add fresh basil leaves if using, and place top roll on each sandwich. Serve immediately while hot.