Cheesy Vodka Chicken Cutlet Panini

Prep Steps

• 6 tbsp butter {do:soften}

The Chicken

Option: Quick Frozen Cutlets {id:chicken.frozen}

Breaded chicken fillets from the freezer aisle.

Bake according to the package directions...

• 6 frozen breaded chicken breast fillets

Option: Parmesan Cutlets From Scratch {id:chicken.scratch, preptime:+25, cal:+200, protein:+15, carbs:+3, fat:+12}

Crispy, garlicky and worth the extra time.

Slice lengthwise into 6 thin cutlets, then pound to an even 1/2-inch thickness...

• 1 1/2 lbs boneless, skinless chicken breasts

Set up three shallow dishes. In the first, whisk together...

• 1/2 cup all-purpose flour
• 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/4 tsp black pepper

In the second, whisk together...

• 2 large eggs
• 1 tbsp water
• 1/2 cup grated parmesan cheese

In the third, stir together...

• 2 cups panko breadcrumbs
• 3 cloves garlic, minced
• 1 tbsp dried parsley
• 1 tbsp Italian seasoning
• 1/2 cup grated parmesan cheese

Coat each cutlet in the flour, then the egg, then the panko mixture, pressing the crumbs on firmly. Rest the cutlets on a wire rack for 15 minutes so the coating sets.

Cook the Chicken {for:chicken.scratch}

Option: Pan Fry {id:cook.fry, skill:medium}

The classic golden crust.

In a large, heavy skillet over medium-high heat, heat to 350°F...

• 1 1/2 cups peanut oil

Fry the cutlets in batches until golden and cooked through, 2–3 minutes per side. Drain on a wire rack.

Option: Air Fry {id:cook.air, cooktime:+5, cal:-90, fat:-10}

Crisp, with no skillet of oil.

Heat the air fryer to 400°F. Arrange the cutlets in a single layer and mist both sides with...

• 2 tbsp vegetable oil, in a spray bottle

Air fry 10–12 minutes, flipping halfway, until golden and the inside reaches 165°F. Work in batches.

The Vodka Sauce

Option: Store-Bought Vodka Sauce {id:sauce.jar}

A good jarred sauce makes this a fast lunch.

Warm in a small saucepan over medium-low heat...

• 1 1/2 cups jarred vodka sauce

Option: Homemade Vodka Sauce {id:sauce.home, preptime:+5, cooktime:+25, cal:+80, fat:+8, sodium:-270}

Silky and rich. Makes about 3 cups, so you'll have extra for pasta night.

In a medium saucepan over medium-low heat, melt...

• 1/4 cup butter

Add and cook, stirring occasionally, until very soft and translucent without browning, about 10 minutes...

• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/8 tsp red pepper flakes

Stir in and cook until darkened and fragrant, 2–3 minutes...

• 1 can (6 oz) tomato paste

Pour in, scraping up any browned bits, and simmer 1 minute...

• 1/4 cup vodka

Add, then crush thoroughly with a potato masher...

• 1 can (14 oz) whole peeled tomatoes, with juices

Cover and simmer 8–10 minutes, stirring occasionally. Lower the heat and stir in until warm...

• 1 cup heavy cream

Turn off the heat, wait 1 minute, then whisk in until silky...

• 1/2 cup grated parmesan cheese

Note: Vodka helps the sauce stay smooth. To skip it, use 1/4 cup water and a squeeze of lemon juice.

Build & Press

In a small bowl, stir together...

• 6 tbsp butter, softened
• 1 tsp garlic powder

Spread the garlic butter on one side of each slice of...

• 12 slices sourdough bread

Lay 6 slices buttered side down and spread each with about 1 tbsp of the vodka sauce. Dip each chicken cutlet in the warm sauce and set one on each slice, then layer on...

• 12 slices provolone cheese
• 1/4 cup fresh basil leaves
• 1/2 cup grated parmesan cheese

Spread a little sauce on the unbuttered side of the remaining bread and set it on top, buttered side up.

Cook in a panini press, or in a large skillet over medium heat with a heavy pan set on top, until golden and the cheese melts, 3–4 minutes per side. Serve with the rest of the warm sauce for dipping.