Go Back
–+ servings

Chicken Vodka Parmesan Caesar Sandwich

Crispy golden chicken cutlets are layered with creamy vodka sauce, melted mozzarella, fresh romaine tossed in Caesar dressing, and finished with plenty of Parmesan, all tucked into toasted ciabatta.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course, Salad, sandwiches and sliders
Cuisine American, Fusion
Servings 4
Calories 950 kcal

Ingredients
  

For the Vodka Sauce

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion finely chopped
  • 2 garlic cloves chopped
  • 3 tbsp tomato paste
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp chilli flakes
  • 1 sugar cube
  • 1/2 cup reserved pasta water
  • 1 cup cream

For the Caesar Dressing

  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 4 –5 tbsp grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste

For the Chicken Cutlets

  • 2 chicken breasts cut in half horizontally to make 4 cutlets
  • 1 tsp salt
  • 2 tsp paprika
  • 2 tsp garlic powder
  • Oil for frying

For the Coating

  • 1 cup all-purpose flour
  • 2 eggs whisked
  • 1/2 cup breadcrumbs
  • 1/2 cup panko breadcrumbs
  • Grated Parmesan a generous handful

For Assembling the Sandwich

  • 4 ciabatta bread rolls
  • Shredded mozzarella cheese
  • Romaine lettuce chopped
  • Grated Parmesan for garnish
  • Olive oil for toasting

Instructions
 

Prepare the Vodka Sauce

  • Heat olive oil and butter in a pan over medium heat.
  • Add chopped onion and cook until soft and translucent.
  • Add garlic and cook for 30 seconds until fragrant.
  • Stir in tomato paste, paprika, garlic powder, salt, pepper, chilli flakes, and sugar cube.
  • Cook for 2–3 minutes until the tomato paste darkens slightly.
  • Pour in pasta water and cream, stir well, and simmer on low heat until thick and glossy.
  • Set aside and keep warm.

Prepare the Chicken Cutlets

  • Cut each chicken breast in half horizontally to create four cutlets.
  • Lightly pound just enough to even them out, keeping them slightly thick.
  • Season both sides with salt, paprika, and garlic powder.
  • Let rest for 10–15 minutes.

Coat the Chicken

  • Place flour in one shallow bowl.
  • Add whisked eggs to a second bowl.
  • Mix breadcrumbs, panko, and Parmesan in a third bowl.
  • Dredge each cutlet in flour, dip into egg, then press firmly into the crumb mixture.

Fry the Chicken

  • Heat oil in a wide pan over medium heat.
  • Fry cutlets for 3–4 minutes per side until golden, crispy, and cooked through.
  • Transfer to a wire rack to keep them crisp.

Make the Caesar Dressing

  • In a bowl, mix Greek yogurt, mayonnaise, Parmesan, garlic powder, Dijon mustard, Worcestershire sauce, and lemon juice.
  • Season with salt and pepper and mix until smooth.
  • Add chopped romaine lettuce to a bowl.
  • Toss with 2–3 tablespoons of the Caesar dressing until evenly coated.

Bake the Chicken Cutlets with Vodka Sauce & Cheese

  • Preheat the oven to 190°C (375°F).
  • Place the fried chicken cutlets on a wire rack set over a baking tray.
  • Spoon a thin layer of vodka sauce over each cutlet.
  • Top with shredded mozzarella.
  • Bake for 8–10 minutes until the cheese is fully melted.
  • Switch to broil/grill for 1–2 minutes until bubbly and lightly golden.
  • Remove from the oven and set aside.

Assemble the Sandwich

  • Slice the ciabatta rolls in half and toast lightly with olive oil.
  • On the bottom half, layer:
  • A spoon of vodka sauce
  • The baked chicken cutlet with melted cheese
  • Caesar-dressed romaine lettuce
  • On the top half, spread a generous layer of Caesar dressing.
  • Close the sandwich, press gently, slice if desired, and serve immediately.

Nutrition

Calories: 950kcal
Keyword caesar salad, chicken caesar sandwich, crispy chicken sandwich, vodka sauce
Tried this recipe?Let us know how it was!