Crispy Chicken Parm Sandwiches | The Hastings Table
Crispy Chicken Parm Sandwiches (Vodka Sauce + Pesto)
Prep: 15 min · Cook: 30 min · Difficulty: Medium · Serves: 4
This chicken parm sandwich started as a random weeknight experiment after Taylor asked me to ‘make something fun.’ I posted the reel on Instagram and people seemed to like it - so here’s the full recipe with every detail, plus the tools I used and a couple lessons learned along the way. Messy, crispy, saucy… it’s everything I was hoping for!
Ingredients
Chicken
2 large chicken breasts, butterflied and pounded thin
1 cup all-purpose flour
2 eggs, beaten
1½ cups seasoned breadcrumbs (or panko + Italian seasoning)
½ cup grated Parmesan
1 tsp garlic powder, 1 tsp onion powder
1 tsp kosher salt, ½ tsp black pepper
Neutral oil for pan-frying (vegetable/canola or light olive oil)
Quick “Vodka” Marinara
1½ cups marinara
¼ cup vodka (optional; simmer to cook off)
¼ cup heavy cream
2 tbsp butter
Grated Parmesan Cheese to your liking
Assembly
4 sturdy rolls/ciabatta
8 oz fresh mozzarella (sliced) or low-moisture shredded (3-4 slices per sandwich)
¼ cup pesto (for the top bun)
Extra grated Parmesan + basil (optional)
Instructions
Prep chicken: Butterfly and pound thin; season with salt/pepper.
Dredge: Set up 3 bowls — flour; eggs; breadcrumbs + Parmesan + garlic/onion powders. Coat chicken flour → egg → crumbs (press well). Rest 5-10 min.
Pan-fry: Heat ~½" oil in a 12" skillet (target ~350°F). Fry cutlets 2–3 min/side until golden; transfer to a wire rack.
Vodka-style sauce: Simmer butter and garlic. Add marinara and vodka 2–3 min; stir in cream and parmesan cheese. Season to taste.
Toast buns: Brush with olive oil; toast cut-side up at 425°F (or broil) until deeply golden.
Bake-off: Spoon sauce on cutlets, top with mozzarella; bake 3–5 min at 425°F until cheese melts and chicken hits 165°F.
Assemble: Spread pesto on the top bun. Stack cheesy chicken on the bottom bun; add extra sauce, Parm, basil. Close and eat immediately.
Lessons Learned
Butterfly thinner = faster cook and juicier cutlets.
Toast buns darker than you think or the sauce will make them soggy.
Tools I Used
12" skillet (HexClad) - https://go.shopmy.us/p-23695695
12" nonstick (Caraway) - https://go.shopmy.us/p-23695751
Enjoyed this recipe?
I share quick reels, kitchen tips, and behind-the-scenes on Instagram: @danielhastings_