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Crispy chicken parmesan sandwich with vodka sauce and Pesto

📝 Ingredients

For the Chicken Cutlets:
• 1.5–2 lbs chicken breasts (about 3 large breasts, halved and pounded thin)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 cup all-purpose flour
• 2 large eggs (beaten with a splash of water)
• 1½ cups panko breadcrumbs
• ½ cup grated Parmesan cheese
• Oil for frying (vegetable or light olive oil)

For the Alla Vodka Sauce:
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• ¼ cup vodka
• 1 cup tomato sauce (or crushed tomatoes)
• ¾ cup heavy cream
• 2 tbsp grated Parmesan cheese
• 1 tsp chicken bouillon powder (or to taste)
• Salt & pepper, to taste
• Fresh basil, chopped (about 1–2 tbsp)

For the Pesto (Optional):
• ½ cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 2 tbsp grated Parmesan cheese
• 1 garlic clove
• ⅓ cup olive oil (add more as needed)
• Salt & pepper, to taste

👩‍🍳 Directions

Step 1: Prep the Chicken
1. Slice each chicken breast in half lengthwise and pound to an even thickness.
2. Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
3. Set up your dredging station:
• Plate 1: Flour
• Plate 2: Egg wash
• Plate 3: Panko + Parmesan + a sprinkle of the same seasonings.
4. Dredge each cutlet in flour → dip in egg → coat in seasoned panko-Parmesan mix.
5. Heat oil in a skillet over medium heat. Fry cutlets 3–4 minutes per side until golden and cooked through. Set aside on a wire rack or paper towel.

Step 2: Make the Vodka Sauce
1. In the same skillet, reduce the heat slightly. Sauté shallots in a bit of oil until soft (2–3 minutes), then add garlic and cook 30 seconds.
2. Add tomato paste and cook for 1–2 minutes until darkened.
3. Deglaze the pan with vodka and let it cook off (1–2 mins).
4. Stir in tomato sauce, heavy cream, Parmesan, basil, and chicken bouillon.
5. Simmer on low for 5–10 minutes until thickened. Taste and adjust salt and pepper.

Step 3: Pesto (Optional)
1. In a food processor or mortar & pestle, combine basil, pine nuts, garlic, and Parmesan. Slowly drizzle in olive oil while blending. Season to taste.

Step 4: Serve It Up
Place the crispy chicken cutlet into a toasted loaf or sub roll, then spoon over that vodka sauce. Top with mozzarella and Parmesan, then bake at 390–400°F until the cheese is melted, bubbly, and golden. Once it’s out of the oven, finish with a generous drizzle of fresh pes