Vodka Sauce Chicken Sandwich (Printable)

Crispy chicken layered with rich vodka sauce and melted mozzarella on toasted Italian bread.

# 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

# Directions:

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

# Expert Advice:

01 -
  • You get that satisfying crunch and juiciness in every bite without spending an hour in the kitchen.
  • It feels fancy enough to serve to people but honest enough to eat alone on a weeknight without apology.
  • The vodka sauce adds a depth that regular marinara can't quite reach, making this feel like a grown-up version of something comforting.
02 -
  • Don't crowd the pan when frying—if you put both chicken breasts in at once, the temperature drops and you end up with soggy, oily chicken instead of crispy chicken, so work in batches if you need to.
  • The vodka sauce's flavor gets muted if you let it boil, so keep the heat low and patient—you're warming it, not aggressively cooking it down.
03 -
  • If your oil temperature drops during frying, wait for it to recover before adding more chicken—cold oil makes greasy food, hot oil makes crispy food.
  • Letting the cooked chicken rest on paper towels for a minute does two things: it drains excess oil and firms up the exterior so it doesn't fall apart when you sauce it.
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