From the Cook
From the Cook
From the Cook
1/4
Vodka Chicken Parm Sandwich
Instructions
1
|
Prepare three dredging stations: flour seasoned with salt, pepper, and garlic powder; scrambled eggs; and breadcrumbs.
2
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Dredge chicken breasts in flour, then egg, then breadcrumbs.
3
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Heat olive oil in a pan and fry chicken until golden brown on both sides. Set aside.
4
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In a separate pan, melt butter with a splash of olive oil. Add garlic and sauté until fragrant.
5
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Add tomato paste and cook until darkened. Deglaze with vodka and stir well.
6
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Pour in 1 cup of heavy cream and simmer for 5–7 minutes to cook off the alcohol.
7
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Add the remaining 1/2 cup of cream and season with salt, pepper, garlic powder, onion powder, and parsley.
8
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Stir in Parmesan cheese and mix until smooth.
9
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Top each chicken cutlet with a spoonful of vodka sauce and shredded mozzarella. Broil until cheese is melted.
10
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Toast sandwich bread and add a layer of vodka sauce to one slice. Place the chicken cutlet on top, sprinkle with extra Parmesan and basil.
11
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Spread more sauce on the second slice of bread, close the sandwich, and serve hot.
My Calorie Intake
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Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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