Vodka Chicken Parm Sandwich

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When Celina and I went to Italy, we were shocked to learn that one of our favorite “Italian” dishes isn’t actually Italian at all. Apparently, one of the easiest ways to spot a tourist trap over there is to check if chicken Parmesan is on the menu.

But I’m not here for the chicken parm slander, and I’m not afraid to admit that I LOVE it (so does Celina). Crispy chicken, melted cheese, sauce… what more could you want? I don’t really care where it came from, or if that makes me an uncultured American.

Now, typically, chicken parm is made with marinara. And don’t get me wrong, that’s great, but I think there’s a better and honestly easier way to do it. Vodka sauce.

The king of all sauces. Not really, but it’s my wife’s favorite, so I say that. If you look at the recipe, you can basically see that it’s a mix of marinara and Alfredo, so what’s not to love? Best of both worlds! It adds another level of creamy cheesiness that just isn’t there with a normal chicken parm, and because it’s thicker and less watery, it also helps cut down on the sogginess.

Then there’s the bread. If you don’t feel like the extra effort, you can get away with just toasting it with a little olive oil. No problem at all. But if you want to take it all the way, we’re sandwiching this thing between two pieces of garlic bread. The final product is unreal, and I can’t wait for you guys to try it.

Let’s do it!

• 2 chicken breasts, sliced in half lengthwise and pounded

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp oregano

• 1 cup flour

• 1 tsp salt

• 1/2 tsp pepper

• 2 large eggs, beaten — add a splash of milk to loosen

• 1.5 cups Italian breadcrumbs — I use Progresso

• 1/4 cup grated Parmesan

• 2 tbsp fresh or dried parsley (optional)

• 6 tbsp butter (divided)

• 2 small shallots, finely diced

• 5 cloves garlic, minced

• 1 can (6 oz) tomato paste

• 2–3 tbsp vodka

• 1–1.5 cups heavy cream

• 1/3 cup grated Parmesan

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• Salt and pepper, to taste

• 2 or 4 hoagie rolls — 4 rolls for 1 cutlet each, or 2 rolls for the big back style double

• 6 oz softened butter

• 6 cloves garlic, minced

• 2 tbsp parsley

• Red pepper flakes, to taste

• Grated Parmesan, to top

• Fresh mozzarella, thinly sliced

• Pesto

From here, you’ll get the full directions, complete with helpful tricks and techniques to make sure you’re eating just as good as Celina. Subscribe and let’s get cooking.