Chicken Vodka Parm Sandwich with Burrata

20 minutes Prep Time
30 minutes Cook Time
2 Servings

This Chicken Vodka Parm Sandwich takes a classic to the next level with crispy chicken cutlets, gooey Burrata, and a creamy, rich vodka sauce made with Tuttorosso Tomato Paste with Sweet Basil. The fresh tomato flavor of the sauce, combined with the perfect balance of spice and creamy texture, makes this sandwich irresistible. Perfect for a cozy meal or casual dinner, this sandwich will satisfy every craving.   @erinscozykitchen   @thefeedfeed

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 tablespoons minced garlic
  • 1 (6 ounce) can Tuttorosso® Tomato Paste Sweet Basil
  • 1 ounce vodka
  • 1 1/2 cups heavy cream
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup grated Parmesan cheese, plus more for assembly
  • 2 boneless skinless chicken breasts, butterflied and pounded thin
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups Italian bread crumbs
  • vegetable oil, (neutral oil for frying)
  • 1 Ciabatta bread
  • 2 burrata balls
  • 2-3 tablespoons basil pesto

Instructions

Vodka Sauce – Step one

Heat butter and olive oil in a pot over medium heat. Add shallots and cook for about 2 minutes until fragrant and translucent. Stir in garlic and cook for another 30 seconds until fragrant.

Step two

Add Tuttorosso Tomato Paste with Sweet Basil and cook, stirring for 2-3 minutes. Pour in vodka and cook for 1 minute, allowing the alcohol to evaporate.

Step three

Stir in heavy cream, red pepper flakes, Italian seasoning, oregano, salt and black pepper. Add parmesan cheese and stir until well combined. Remove from heat and set aside.

Prepare Chicken Cutlet – Step one

Season the chicken breast with salt and black pepper.

Step two

Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge the chicken in flour, dip in eggs, and coat in breadcrumbs, pressing gently to adhere. 

Step three

Heat 1/2 inch of neutral oil in a skillet over medium heat to 350°F. Fry the chicken for 3-4 minutes on each side until golden brown and cooked through. Transfer to a wire rack or paper towels to drain excess oil. 

Assemble – Step one

Cut the ciabatta baguette in half lengthwise and drizzle the cut sides with olive oil. Toast in the oven or air fryer at 350°F for 7 minutes, until golden and crisp.

Step two

Spread a generous layer of vodka sauce on the bottom half of the ciabatta. Place the fried chicken on top, ladle more vodka sauce over the chicken, and sprinkle with grated Parmesan cheese. Tear the burrata cheese and distribute it evenly over the chicken. Spread pesto on the top half the of the ciabatta.

Step three

Close the sandwich, slice and enjoy!

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