This recipe might just combine all of my favorite things: chicken cutlets, sandwiches, and vodka. Oh! and cheese!
I prefer to use chicken thighs whenever I make chicken parm anymore. They’re tender and juicy and they cook super quickly and evenly (especially because we bash them a bit with a tenderizer before breading and frying them).
Vodka sauce is so good, I could drink it (Sicily). It’s creamy and tomato-y and silky and simple.
This recipe can make 4 sandwiches, but if you’re feeling HUNGRY, double up the meat and make 2 instead.
tbqh, I’m not sure why I haven’t made a vodka chicken parmesan sandwich before. My favorite pizzeria, L’industrie, often makes these on Wednesdays when they do their sandwich specials, which maybe is why I just figured I wouldn’t make it myself.
But boy, am I glad that I did.
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