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Crispy Vodka Parm Chicken Caesar Sandwich
50 minServes 4Nutri-Score D€€
D
50 min
50 minCrispy Vodka Parm Chicken Caesar Sandwich
what you need
Ingredients
chicken breast (sliced into thin cutlets and pounded)Meat600 g
flour (for dredging)Pantry60 g
eggs (beaten)Dairy2 pieces
breadcrumbsBakery120 g
parmesan (finely grated)Dairy60 g- vegetable oil (for frying)Pantry500 ml
- vodka sauce (store-bought or homemade)Pantry400 g
mozzarella (shredded)Dairy150 g
romaine lettuce (shredded)Produce1 piece- caesar dressingPantry100 ml
- ciabatta rolls (halved)Bakery4 pieces
butter (softened)Dairy30 g
garlic (grated)Produce2 pieces
per serving
Nutrition
666kcal
- Carbs
- 44 g
- Proteins
- 41 g
- Fat
- 36 g
what you’ll use
Tools
Frying pan
Mixing bowl ×3
Baking tray
Grater
step by step
Method
- Step 1
Prepare the chicken
- Slice the chicken breasts into thin cutlets and pound them evenly thin.
- Season the chicken with salt and pepper.
- Step 2
Set up the breading
- Place the flour in one bowl, the beaten eggs in a second and the breadcrumbs mixed with the grated parmesan in a third.
- Coat each cutlet in flour, then egg, then the parmesan breadcrumbs, pressing so it adheres.
- Step 3
Fry the cutlets
- Heat the vegetable oil in a frying pan over medium-high heat.
- Fry the breaded chicken in batches until golden and cooked through, about 3 to 4 minutes per side.
- Drain on paper towels.
- Step 4
Melt the cheese
- Arrange the fried cutlets on a baking tray and spoon the vodka sauce over each one.
- Top generously with the shredded mozzarella.
- Bake or broil until the cheese is melted and bubbling.
- Step 5
Toast the rolls
- Mix the softened butter with the grated garlic.
- Spread on the cut sides of the rolls and toast until golden.
- Step 6
Assemble the sandwiches
- Toss the shredded romaine with the caesar dressing.
- Place a vodka parm cutlet on each roll bottom, top with the caesar salad and close with the roll top.
- Serve immediately.
most cooked first