Crispy Chicken Cutlet Sandwich with Vodka Sauce

A fresh and very Italian take on a spicy chicken sandwich. A super crispy chicken cutlet gets cozy on a ciabatta bun slathered with a rich pancetta spicy vodka sauce and a bed of fresh arugula. Whether I’m using leftover chicken and sauce or making them from scratch, this is the chicken cutlet sandwich I plan to eat all summer.

front view of white plate with chicken cutlet sandwich stacked with a skewer through the top.
The crispy Italian chicken sandwich to enjoy all summer.

You know that section of the magazine Us Weekly called “Stars…They’re Just Like Us” ? This is the food blogger edition of that.

My youngest daughter has been home from grad school the past few months which has been really fun, especially on the food front. It’s fun again to have someone to cook for other than Cute Hubby, who would himself admit that his food tastes run less than adventurous.

But —my youngest daughter has been home from grad school the past few months which hasn’t been really fun, especially on the food front 😂 Because of the whole coming up with what to eat for dinner conundrum. For those not paying attention, this is the “…just like us” reference.

When “too tired to figure out dinner” hits, Cute Hubby and I are good with a big bowl of popcorn. The daughter? Not so much.

One day, the dinner inspo just wasn’t there for me. My daughter knew I had plans to photograph my breaded chicken cutlet recipe that day so she suggested turning some of them into a sandwich smothered with my 20 minute vodka sauce.

Kids…they’re just like us.

Make it tonight —I think you’re really going to like your dinner.

Other popular sandwich recipes ♥️: pancetta lettuce tomato, brie and fig grilled cheese, and chicken Caprese. Or give my parmesan grilled cheese a try…all so different and loved by readers!

This post contains links to affiliate websites including Amazon. I make a small commission for any purchases made using these links. Thank you!

An Italian fried chicken sandwich (from 2 meals!)

If you’re a fan of a good meal plan, do this:

  1. Make some rigatoni topped with vodka sauce and a platter of chicken cutlets.
  2. On the next day, make this sandwich.

Here’s what you’ll need:

breaded chicken cutlets on a wooden board surrounded by bowls of arugula, vodka sauce and rolls for a chicken sandwich.
Chicken cutlet sandwiches have a super short ingredient list!
  • Breaded chicken cutlets. Make them from scratch or reheat them on a baking rack lined sheet pan in the oven to crisp them up. Or don’t reheat them at all. You pick!
  • Ciabatta rolls. I used the Signature Artisan rolls from Costco because I needed a lot of them. You also could use a soft brioche roll if you like a softer roll. Because the vodka sauce is thick, I think a heartier roll really works.
  • Vodka sauce. Of course I think you’ll love mine, but if you’re pressed for time, you could use a jarred sauce like Rao’s vodka sauce.
  • Crispy crunchy greens. Arugula is a great choice because it adds a peppery flavor, great texture and bright color. You could also use spinach or kale.
  • Creamy cheese like fontina. Italian fontina can be found at Trader Joe’s. Taleggio would be so good too (I had a hard time finding it or I might have used it). I love its brie-like, musty flavor.

Assemble the sandwich

fontina cheese on ciabatta rolls on wire rack for chicken cutlet sandwiches.
1. Start by preheating the broiler. Hollow out the top of the ciabatta roll, if desired, and lay on the cheese. Drizzle some olive oil on the other half.
sheet pan with toasted ciabatta rolls topped with melted cheese.
2. Broil the roll until the cheese is melted to your taste.
Ciabatta rolls on sheet pan being spread with vodka sauce by a spoon.
3. On the bottom half, slather on some vodka sauce.
Chicken cutlets on open faced roll with arugula on a sheet pan.
4. Top the vodka half with chicken and more sauce (not shown) and layer arugula on the cheese side.
Top of a chicken cutlet sandwich on a sheet pan with arugula.
5. Talk about a satisfying and easy weeknight dinner recipe!

Pro tip

Scoop out some of the excess bread in the top of the roll before adding the vodka sauce. This keeps the sandwich a little thinner and lets you taste more of the chicken and crunchy texture.


Serving and storage tips

overhead view of stacked halves of chicken cutlet sandwiches on a sheet pan.
Stack, skewer and serve this crispy chicken sandwich like you would a club sandwich!

Serving

Add more vodka sauce on top of chicken sandwich and sprinkle over some Parmesan cheese.

Layer arugula on top and drizzle with olive oil and even a squeeze of lemon for some acidity like in this lemony arugula salad .

Store

Wrap leftover sandwiches in parchment and then place in a plastic resealable bag. The parchment helps things stay crispier than just plastic alone.


Made this recipe?

I’d love it if you’d share your review and leave a star rating and comment!


front view of white plate with chicken cutlet sandwich stacked with a skewer through the top.
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Crispy Chicken Cutlet Sandwich with Vodka Sauce

A fresh and very Italian take on a spicy chicken sandwich. A super crispy chicken cutlet gets cozy on a ciabatta bun slathered with a rich pancetta spicy vodka sauce and a bed of fresh arugula. Whether I'm using leftover chicken and sauce or making them from scratch, this is the chicken cutlet sandwich I plan to eat all summer.
Prep Time:5 minutes
Cook Time:5 minutes
If making chicken and sauce from scratch:1 hour
Total Time:1 hour 10 minutes
Servings 4 sandwiches

Ingredients
 

For the sandwich

Making chicken cutlets from scratch (recipe attached)

For the vodka sauce

Instructions

FROM SCRATCH CHICKEN INSTRUCTIONS

  • Pat the chicken dry.
    Use a flat meat mallet or tenderizer and flatten the chicken thin between two sheets of parchment. You’re looking for the chicken to be about 1/4 – 1/8″ thick.
  • Make your breading station by gathering three pie plates or wide plates/bowls with edges or sides.
    In the first dish , mix the flour with the salt and pepper.
  • Crack and whip the egg in the 2nd dish.
  • Blend the breadcrumbs, cheese, both salts, cayenne and pepper in the 3rd dish
  • Add the chicken to the flour blend and turn to coat. Be sure to coat all sides of the chicken – don't miss any nooks and crannies!
  • Lay the chicken in the beaten egg and use a fork to turn and make sure egg is all over the chicken.
  • Finally, place the chicken in the breading and firmly pat to bread the chicken. Turn and repeat on the other side. Pat more on as needed.
  • Remove the chicken to a rack and refrigerate uncovered for at least 30 minutes to allow the breading to dry a bit. (You can do this the morning of the day you plan to serve it).
  • To a large wide stainless steel fry pan with higher sides, pour in the oil to halfway up the sides of the pan.
    Heat the oil up to about 350˚ . The temperature will drop a bit once the chicken is added so watch your heat and adjust as needed to maintain 350˚.
  • Use tongs to add the chicken to the hot oil, taking care to gently lay it in so you don’t splash the hot oil and burn yourself.
  • After 2 minutes, flip the chicken to the other side. Repeat this 4 times for a total of 10 minutes.
  • The cutlets are done when the chicken is golden brown and reaches a temperature of 166˚ when the thermometer is inserted in the middle or thickest part of the chicken breast.
    Remove to the rack and salt as needed. Serve immediately. Also great chilled!

ASSEMBLE THE SANDWICH

  • Preheat the broiler to 500˚ if that's an option. Or consult your broiler setting/instructions per your owner's manual.
  • Place open faced rolls on a heavy duty piece of foil or a sheet pan lined with foil.
    Drizzle both the top and bottom with olive oil and a sprinkle of kosher salt and ground black pepper.
    Place sliced cheese on the top of the scooped out ciabatta roll.
    Transfer to the oven and broil until the cheese is melted and golden brown on top. Keep an eye on them as once they start to brown, they'll brown very quickly.
  • Spread ¼ cup of hot or warm vodka sauce at the bottom of each sandwich roll.
  • Top with a chicken cutlet, some more vodka sauce and a healthy sprinkling of arugula or your favorite greens. Sprinkle with parmesan cheese and another drizzle of olive oil.
    Cover with toasted cheese top and serve.

Notes

  • Need to know more about making the perfect chicken cutlet? Consult my recipe 😊
  • Roll/bread tip: Scoop out the excess bread inside the top of the ciabatta roll for a thinner sandwich and better texture.
Course: Sandwiches
Cuisine: Italian
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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