Description

This sandwich features tender, breaded chicken cutlets nestled in a crusty baguette, generously coated with a rich and creamy vodka-style tomato sauce. Melted mozzarella and grated Parmesan cheese create a gooey, savory layer, complemented by the fresh aroma and subtle peppery notes of chopped basil. Each bite offers a satisfying blend of textures, from the crisp exterior of the chicken to the soft interior of the bread and the smooth, flavorful sauce.

Ingredients

Scale

For the Chicken:
2 boneless, skinless chicken breasts (about 1.5 lbs total)
1 cup all-purpose flour
2 large eggs, beaten
1.5 cups seasoned breadcrumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil, for pan-frying (or as needed)
For the Alcohol-Free Vodka Sauce:
2 tablespoons olive oil
1 small yellow onion, finely diced
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1/2 cup heavy cream
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1 teaspoon sugar (optional, to balance acidity)
For Assembly:
4 sub rolls or a baguette, cut into 4 portions
1.5 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped

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Instructions

**Prepare the Chicken:** Slice each chicken breast horizontally to create two thinner cutlets. Place chicken between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs seasoned with salt and pepper. Dredge each chicken cutlet in flour, shaking off excess, then dip in egg, and finally coat thoroughly in breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Pan-fry chicken cutlets for 3-5 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove and set aside on a wire rack.
**Make the Alcohol-Free Vodka Sauce:** In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add diced onion and cook until softened, about 5-7 minutes. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
Stir in the crushed tomatoes, salt, pepper, and sugar (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow flavors to meld.
Remove sauce from heat and stir in the heavy cream until fully combined and the sauce is a creamy orange color. Taste and adjust seasonings as needed.
**Assemble the Sandwiches:** Preheat your oven broiler to high.
Slice the sub rolls or baguette portions lengthwise, without cutting all the way through. Lightly toast the rolls under the broiler for 1-2 minutes until slightly golden.
Place a cooked chicken cutlet into each toasted roll. Spoon a generous amount of the alcohol-free vodka sauce over the chicken.
Top with shredded mozzarella and grated Parmesan cheese.
Return the sandwiches to the broiler for 2-4 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning.
Garnish generously with fresh chopped basil before serving.

Notes

For extra crispy chicken, consider air frying or baking the breaded cutlets instead of pan-frying.

To prevent soggy bread, lightly toast the rolls before assembling and serving immediately after the cheese melts.

The alcohol-free vodka sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Adjust the amount of red pepper flakes to your preferred level of spice.

Prep Time: 25 minutes
Cook Time: 30 minutes

Nutrition

Calories: 850 kcal
Fat: 38g
Carbohydrates: 70g
Protein: 55g