Vodka Cutlet Sandwich Recipe

Name: Smith's Public Houses Vodka Cutlet Sandwich Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 cups all-purpose flour; 1 unit large egg; 2 tbsp milk; 0.75 cups fine dry breadcrumbs (or panko); 0.25 cups grated Parmesan; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 tbsp vodka; 1 tbsp olive oil (for sauce); 0.5 unit yellow onion, finely chopped; 2 cloves garlic cloves, minced; 1 cups crushed tomatoes (canned); 0.25 cups heavy cream; 1 tbsp tomato paste; 0.5 tsp dried oregano; 0.5 tsp red pepper flakes; 0.25 tsp sugar (optional, to taste); 2 tbsp fresh basil leaves, chopped (optional); 6 oz fresh mozzarella, sliced or shredded; 4 unit sandwich rolls or hero rolls; 2 tbsp butter (for toasting rolls); 0.5 unit lemon (optional, for chicken flavor)

Inspired by Smith's Public House

Time45m

Serves4

Thinly sliced chicken cutlet, vodka sauce, mozzarella, red pepper flakes

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Ingredients

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Sandwiches

1 lb boneless skinless chicken breasts

1 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 cups 00 bread flour

1 unit large egg

2 tbsp Milk

3/4 cups fine dry breadcrumbs (or panko)

1/4 cups grated Parmesan

2 tbsp olive oil

1 tbsp Unsalted butter

2 tbsp vodka

1 tbsp olive oil (for sauce)

1/2 unit yellow onion, finely chopped

2 cloves Garlic cloves, minced

1 cups crushed tomatoes (canned)

1/4 cups Heavy cream

1 tbsp tomato paste

1/2 tsp Dried oregano

1/2 tsp Red pepper flakes

1/4 tsp sugar (optional, to taste)

2 tbsp fresh basil leaves, chopped (optional)

6 oz fresh mozzarella, sliced or shredded

4 unit sandwich rolls or hero rolls

2 tbsp butter (for toasting rolls)

1/2 unit lemon (optional, for chicken flavor)

Method

Sandwiches

Prepare and pound chicken

Slice each chicken breast horizontally to create two thinner cutlets (or butterfly). Place between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to about 1/4-inch thickness. Pat dry with paper towel and season both sides with 1 tsp salt, 1 tsp black pepper, 1/2 tsp garlic powder and the juice of 1/2 lemon (optional).

Set up breading station

Place flour in a shallow bowl. Whisk the egg with 2 tbsp milk in a second bowl. In a third bowl combine breadcrumbs and 1/4 cup grated Parmesan. Dredge each cutlet in flour, shaking off excess, dip into egg wash, then press into breadcrumb mixture until evenly coated.

Cook cutlets

Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. When shimmering, add cutlets (work in batches if needed) and cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer cooked cutlets to a wire rack or plate lined with paper towels and keep warm.

Make vodka sauce

In a separate medium saucepan, heat 1 tbsp olive oil over medium heat. Add the finely chopped 1/2 onion and sauté 4-5 minutes until soft and translucent. Add 2 minced garlic cloves and cook 30 seconds until fragrant. Stir in 1 tbsp tomato paste and cook 1 minute. Carefully add 2 tbsp vodka and simmer 1-2 minutes to cook off alcohol. Add 1 cup crushed tomatoes, 1/2 tsp dried oregano and 1/2 tsp red pepper flakes. Bring to a gentle simmer, reduce heat and cook 6-8 minutes, stirring occasionally. Stir in 1/4 cup heavy cream, 1/4 cup grated Parmesan, and 1/4 tsp sugar if using; simmer 1-2 minutes until sauce is creamy. Taste and adjust salt/pepper and red pepper flakes to your preference. Stir in chopped fresh basil if using.

Assemble sandwiches

Split rolls and butter cut sides lightly. Toast cut side down in a skillet over medium heat until golden, about 1-2 minutes. Spoon a thin layer of hot vodka sauce onto the bottom half of each roll. Place a warm chicken cutlet on top of the sauce, then spoon a little more sauce over the cutlet. Top each with about 1.5 oz fresh mozzarella (slice or shredded). If desired, place sandwiches briefly under a broiler (or cover skillet with a lid) for 1-2 minutes to melt the mozzarella — watch closely to avoid burning.

Finish and serve

Sprinkle a pinch of red pepper flakes over the melted cheese for extra heat. Place top roll, press lightly and serve immediately with any remaining vodka sauce on the side for dipping.