chicken parm alla vodka sandwich
ingredients
- for the chicken:
- •2 boneless, skinless chicken breasts, sliced in half or pounded thin
- •salt and black pepper
- •1 teaspoon garlic powder
- •1 teaspoon italian seasoning
- •1/4 cup tapioca flour
- •1 egg, beaten
- •1 cup crushed toasted sourdough or panko
- •olive oil or avocado oil, for frying
- •2–4 ounces fresh mozzarella, sliced
- for the vodka sauce:
- •1 tablespoon olive oil or butter
- •1 garlic clove, minced
- •1 medium tomato, grated or blended
- •1–2 teaspoons cachaça or vodka (optional)
- •2–3 tablespoons cream or full-fat coconut milk
- •salt, pepper, and chili flakes to taste
- optional: grated parmesan:
- to assemble:
- •4 slices sourdough, toasted
- •a handful of arugula or romaine
- optional: extra vodka sauce for spreading:
instructions
prep and bread the chicken season the chicken with salt, pepper, garlic powder, and italian seasoning. dredge each piece in tapioca flour, dip in beaten egg, and then press into crushed toasted sourdough crumbs. set aside while heating the oil. pan-fry the chicken heat olive oil or avocado oil in a skillet over medium heat. fry the chicken cutlets for 3–4 minutes per side, until golden and cooked through. in the final minute, top the chicken with fresh mozzarella slices and cover the pan briefly to allow the cheese to melt. make the vodka sauce in a small saucepan, heat olive oil or butter over medium heat and sauté the garlic until fragrant. add the grated tomato and cook for 5–7 minutes until thickened. stir in vodka or cachaça (if using) and cook for an additional 2 minutes. add cream and simmer for 2–3 more minutes until the sauce is silky. season with salt, pepper, and chili flakes to taste. assemble the sandwich toast the sourdough slices until golden. spread a layer of vodka sauce on one or both slices of bread. layer the mozzarella-topped chicken cutlets, fresh greens, and, if desired, more vodka sauce. top with the second slice of toast.