Vodka Sauce Chicken Parmesan (Print Version)

Crispy chicken, vodka sauce, mozzarella on toasted Italian bread for a satisfying classic twist.

# What You'll Need:

→ Chicken & Breading

01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup breadcrumbs
05 - 1 teaspoon Italian seasoning
06 - Salt and pepper to taste
07 - Olive oil for frying

→ Sandwich Assembly

08 - 1 cup vodka sauce
09 - 1 cup shredded mozzarella cheese
10 - 4 slices Italian or ciabatta bread
11 - Fresh basil leaves for garnish (optional)

# How to Make It:

01 - Flatten the chicken breasts to uniform thickness using a meat mallet.
02 - Season both sides of chicken with salt, pepper, and Italian seasoning.
03 - Arrange three separate bowls containing flour, beaten eggs, and breadcrumbs.
04 - Dredge each chicken breast in flour, dip in beaten eggs, then coat thoroughly with breadcrumbs, pressing gently to secure.
05 - Heat approximately 0.5 inches of olive oil in a large skillet over medium heat until shimmering.
06 - Fry chicken breasts 5 to 7 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
07 - In a small saucepan, gently heat vodka sauce over low heat, stirring occasionally.
08 - Lightly toast bread slices until golden.
09 - Place each fried chicken breast on a slice of toasted bread. Spoon generous amount of warm vodka sauce over chicken.
10 - Sprinkle shredded mozzarella cheese on top. Cover briefly with lid or foil to allow cheese to soften slightly.
11 - Top with fresh basil leaves. Crown sandwich with second bread slice.
12 - Serve immediately while hot.

# Additional Tips::

01 -
  • The vodka sauce clings to crispy breaded chicken in a way that feels almost indulgent, yet it comes together faster than you'd expect.
  • It's the kind of sandwich that tastes like you spent hours in the kitchen when you actually just invested 45 minutes.
  • Mozzarella melts into every crevice while the bread toasts into the perfect structural backbone for all that sauce and cheese.
02 -
  • Don't skip pounding the chicken to even thickness; I learned this the hard way when half my first batch was still pink while the other half was rubbery.
  • The oil temperature matters more than you'd think—too cool and your coating absorbs oil instead of crisping, too hot and the outside burns before the inside cooks through.
  • Mozzarella melts best when you don't overdo it; even 30 extra seconds under a lid can turn it into separated grease pooling on your sandwich.
03 -
  • Make the chicken ahead if your schedule demands it—fry it earlier in the day and reheat gently in a 350-degree oven for about 10 minutes so it stays crispy and hot without drying out.
  • A squeeze of fresh lemon over the basil right before serving brightens everything and cuts through the richness beautifully.
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