Chicken Parmesan with Vodka Sauce

Pat Duran


This recipe idea is from Campbell's Kitchen but altered a bit by me....
This sandwich with breaded chicken cutlets and topped with vodka sauce and melted cheese is just the thing for that busy weeknight, this can be ready in 25 minutes.

★★★★★ 1 vote
2 servings
15 Min
10 Min
Stove Top


1 large
1/2 c
seasoned italian bread crumbs or less
2 small
skinless,boneless chicken breasts (palm size)
1 Tbsp
canola oil
1 Tbsp
1 c
creamy vodka sauce- store bought or homemade
2 slice
mozzarella or provolone cheese
ciabatta roll, cut in 1/2 and toasted (or your favorite toasted bread)
fresh basil leaves, cut in strips for garnish


1Beat egg in a shallow bowl. Dip the chicken in the egg and coat the chicken with the bread crumbs.
Heat oil and butter in a skillet over medium high heat. Add the chicken and cook for 5 minutes or until browned on both sides and cooked through. Remove the chicken from skillet to paper towels. Season with salt or garlic if desired.
2Heat the sauce in the same skillet over medium heat until hot and bubbling; add the chicken back to the pan . Top the chicken with the cheese. Cover and cook until the cheese melts.
3Place chicken pieces on bread and spoon sauce over top. Sprinkle with the basil. Serve sauce on the side for dipping.Great served with fries or onion strings.

About this Recipe

Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, Healthy, Heirloom