Vodka Sauce Chicken Sandwich (Print-Friendly)

Crispy chicken topped with creamy vodka sauce and melted mozzarella on toasted Italian bread.

# What You'll Need:

→ Chicken & Breading

01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup breadcrumbs
05 - 1 teaspoon Italian seasoning
06 - Salt and pepper to taste
07 - Olive oil for frying

→ Sandwich Assembly

08 - 1 cup vodka sauce
09 - 1 cup shredded mozzarella cheese
10 - 4 slices Italian or ciabatta bread
11 - Fresh basil leaves for garnish (optional)

# How To Make It:

01 - Flatten the chicken breasts to even thickness using a meat mallet.
02 - Season both sides of the chicken with salt, pepper, and Italian seasoning.
03 - Arrange three bowls with flour, beaten eggs, and breadcrumbs respectively.
04 - Dredge each chicken breast in flour, dip in eggs, and coat with breadcrumbs, pressing gently to adhere.
05 - Heat approximately 0.5 inches of olive oil in a large skillet over medium heat.
06 - Fry chicken breasts for 5 to 7 minutes per side until golden brown and fully cooked. Transfer to paper towels to drain excess oil.
07 - Gently heat the vodka sauce in a small saucepan over low heat, stirring occasionally.
08 - Lightly toast the bread slices until golden.
09 - Place each fried chicken breast on a slice of toasted bread and spoon generous amount of warm vodka sauce over the chicken.
10 - Sprinkle shredded mozzarella cheese on top. Cover briefly with a lid or foil to allow cheese to melt slightly if desired.
11 - Add fresh basil leaves as garnish and top with another slice of bread to close the sandwich.
12 - Serve immediately while hot.

# Expert Advice:

01 -
  • The vodka sauce clings to every surface of the chicken instead of sliding off like it does on flat pasta.
  • You get to fry something, which is half the fun and twice the flavor compared to baked versions.
  • It's impressive enough to serve to people without feeling like you spent all day cooking.
02 -
  • If your oil isn't hot enough before the chicken goes in, you're making fried chicken not golden chicken, so test with a tiny piece of breadcrumb first and wait for that aggressive sizzle.
  • Pound your chicken thinner than you think is necessary because thick chicken takes forever and the outside burns before the inside cooks, which is a disappointment nobody wants to experience.
03 -
  • Make and fry the chicken earlier in the day, then reheat gently in a warm oven right before serving so you're not standing over a hot skillet when guests arrive.
  • Toast your bread in the same skillet after draining the chicken so the residual oil seasons it without adding extra steps or dirtying another pan.
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