Vodka Chicken Parmesan Sandwich on a Garlic Knot Sandwich Roll

Ingredients

• 1.5 lb boneless, skinless chicken breast (thinly sliced)
• 1 tbsp olive oil (for chicken marinade)
• 1 tsp oregano (heaping, for chicken)
• 1 tsp garlic powder (heaping, for chicken)
• 1 tsp onion powder (heaping, for chicken)
• 1 tsp smoked paprika (heaping, for chicken)
• salt & pepper (to taste, for chicken)
• avocado oil (for frying)
• 8 oz mozzarella cheese (sliced or shredded for melting)
• 0.25 cup pesto (for sandwich assembly)
• 1 cup all-purpose flour (for dredge)
• 3 eggs (beaten, for dredge)
• 1 cup panko breadcrumbs (for dredge)
• 1 tbsp parsley (finely chopped, for dredge)
• 0.25 cup Parmesan cheese (shredded, for dredge)
• 1 tbsp garlic powder (divided: 1/2 tbsp for flour, 1/2 tbsp for panko)
• salt & pepper (to taste, for dredge)
• 1 tbsp olive oil (for sauce)
• 1 shallot (finely diced)
• 4 garlic cloves (minced)
• 3 tbsp tomato paste
• 0.25 cup vodka
• 1.25 cup heavy cream
• 2 tbsp unsalted butter (for sauce)
• 0.66 cup Parmesan cheese (freshly shredded, for sauce)
• 1 tsp oregano (heaping, for sauce)
• 1 tsp Italian seasoning (heaping, for sauce)
• 1 tsp red chili flakes
• salt & pepper (to taste, for sauce)
• 415 g bread flour (about 3 1/4 cups)
• 240 g warm water (about 1 cup)
• 55 g olive oil (about 1/4 cup, for dough)
• 38 g granulated sugar (about 3 tbsp)
• 1 tbsp garlic powder (for dough)
• 2.25 tsp active dry yeast
• 1 tsp salt (for dough)
• 0.25 cup unsalted butter (for garlic butter)
• 1 tbsp fresh parsley (chopped, for garlic butter)
• 3 garlic cloves (grated, for garlic butter)
• 0.5 tsp garlic powder (for garlic butter)
• salt (to taste, for garlic butter)

Steps

1. 1

   Prepare the garlic knot rolls by combining bread flour, warm water, olive oil, sugar, garlic powder, yeast, and salt in a large bowl or stand mixer. Knead until a smooth dough forms. Cover and let rise in a warm place until doubled in size, about 1 hour.

2. 2

   Shape the dough into rolls (or knot shapes if desired) and place on a baking sheet. Let rise for another 30 minutes while preheating the oven to 375°F (190°C).

3. 3

   Bake the rolls for 15-20 minutes until golden brown. While they bake, prepare the garlic butter by mixing melted butter, fresh parsley, grated garlic, garlic powder, and salt. Brush the warm rolls generously with the garlic butter immediately after removing them from the oven.

4. 4

   Prepare the chicken by tossing the thinly sliced breasts with olive oil, oregano, garlic powder, onion powder, smoked paprika, salt, and pepper until well coated.

5. 5

   Set up a dredging station: one bowl with flour (seasoned with 1/2 tbsp garlic powder, salt, and pepper), one bowl with beaten eggs, and one bowl with panko breadcrumbs mixed with shredded Parmesan, chopped parsley, and the remaining 1/2 tbsp garlic powder.

6. 6

   Dredge each piece of chicken first in the flour, then the egg, and finally the panko mixture, pressing firmly to adhere the crumbs.

7. 7

   Heat avocado oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden brown and crispy on both sides and cooked through (internal temp 165°F). Set aside on a wire rack.

8. 8

   For the vodka sauce, heat 1 tbsp olive oil in a saucepan over medium heat. Sauté the diced shallot until translucent, then add the minced garlic and cook until fragrant.

9. 9

   Stir in the tomato paste and cook for 2-3 minutes until it darkens slightly. Pour in the vodka to deglaze the pan, scraping up any browned bits, and let it simmer until reduced by half.

10. 10

    Stir in the heavy cream, oregano, Italian seasoning, red chili flakes, salt, and pepper. Bring to a gentle simmer.

11. 11

    Whisk in the butter and 2/3 cup Parmesan cheese until the sauce is smooth and thickened. Keep warm.

12. 12

    Assemble the sandwiches: Slice the garlic knot rolls in half. Spread a layer of pesto on the bottom half. Place the fried chicken cutlets on top.

13. 13

    Spoon a generous amount of vodka sauce over the chicken and top with mozzarella cheese. Place under a broiler for 1-2 minutes until the cheese is melted and bubbly.

14. 14

    Place the top half of the garlic knot roll on the sandwich and serve immediately.

Notes

For the best flavor, use freshly shredded Parmesan cheese as it melts better into the sauce than pre-shredded varieties. The dough for the rolls can be made a day in advance and proofed in the refrigerator overnight.

Nutrition per serving

• main
• sandwich
• chicken parmesan
• vodka sauce
• garlic knots
• comfort food
• fried chicken
• dinner