Open Faced Chicken Parmesan Sandwiches with Creamy Vodka Sauce

Open Faced Chicken Parmesan Sandwiches with Creamy Vodka Sauce

2

"These fabulous sandwiches feature breaded chicken cutlets topped with a delicious creamy vodka sauce and melted mozzarella. Perfect for busy weeknights, they're ready in just 25 minutes!"

Ingredients

25 m servings 568 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 40 g
  • 80%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 1075 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Beat the egg in a shallow bowl. Place the bread crumbs on a dish.
  2. Dip the chicken in the egg. Coat the chicken with the bread crumbs.
  3. Heat half the oil in a 12-inch skillet over medium-high heat. Add half the chicken and cook for 5 minutes or until browned on both sides and cooked through. Remove the chicken from the skillet and drain on paper towels. Repeat with the remaining oil and chicken. Season the chicken with the salt.
  4. Heat the sauce in the skillet over medium heat until hot and bubbling, stirring occasionally. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook until the cheese is melted.
  5. Divide the chicken among the roll halves and top each with about 1 tablespoon sauce. Sprinkle with the basil. Serve the remaining sauce on the side for dipping.
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Reviews

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  1. 2 Ratings

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This is awesome! I made miniature versions on slider buns with chicken nuggets, and they were a hit. I'm excited to use my tiny approach for football games and holidays, and I can't wait to try ...

This was REALLY GOOD. I couldn't find the rolls so I used Texas garlic toast. Served with spaghetti and the extra sauce. I'll make this again. Kids loved it.