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BBQ & Grill

Cheesy Spinach & Chicken alla Vodka Sandwich

This cheesy spinach-and-chicken alla vodka sandwich is full of textures and flavors. Crispy chicken cutlets are smothered in creamy tomato sauce, wilted spinach and gooey mozzarella cheese. As an alternative to frying, you can coat both sides of the chicken cutlets with cooking spray and cook them in a preheated air fryer at 375°F for about 5 minutes on each side until they’re cooked through.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 (4-ounce) chicken cutlets
  • 1/2 teaspoon salt plus 1/8 teaspoon, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground pepper, divided, plus more for garnish
  • 1/3 cup whole-wheat flour
  • 2 large eggs, beaten
  • 1 cup whole-wheat panko breadcrumbs
  • 1 cup extra-virgin olive oil
  • 4 (2-ounce) pieces baguette, preferably whole-wheat, halved lengthwise
  • 4 cups packed fresh spinach
  • 1 cup vodka pasta sauce
  • 4 ounces fresh mozzarella cheese, torn into 1-inch pieces (about 1 cup)
  • 1/4 cup chopped fresh basil

Directions

  1. Position oven rack in top third; preheat to 250°F. Place an oven-safe wire rack inside a large rimmed baking sheet. Sprinkle chicken evenly with 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper. Place flour in a shallow dish. Place beaten eggs in a separate shallow dish. Place panko in a separate shallow dish.
  2. Dredge a seasoned cutlet in the flour, turning to coat; shake off any excess. Place in egg, turning to coat. Place in panko, turning to fully coat and gently pressing to adhere. Place on a plate. Repeat the process with the remaining cutlets. (Discard any remaining flour, egg and panko.)
  3. Heat oil in a large, wide skillet over medium heat until shimmering, about 8 minutes. Add 2 cutlets; cook, turning once, until golden brown and an instant-read thermometer inserted into the thickest portion registers 165°F, 5 to 6 minutes, adjusting heat as necessary. Transfer to the prepared wire rack in the baking sheet; place in the oven to keep warm. Repeat with the remaining 2 cutlets. Reserve 2 tablespoons oil from the skillet. (Discard the remaining oil or reserve for another use.) Wipe the skillet clean.
  4. Brush cut sides of baguette pieces with 1 tablespoon of the reserved oil. Place cut-sides down in the skillet, working in batches as needed. Cook over medium-high heat, undisturbed, until golden brown, about 3 minutes. Remove from skillet; set aside.
  5. Heat the remaining 1 tablespoon reserved oil in the skillet over medium-high heat. Add spinach and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly, until the spinach is wilted, about 1 minute. Remove from heat. Remove the baking sheet from the oven; set aside the rack with the chicken on it. Increase oven temperature to broil.
  6. Place the baguette pieces cut-sides up on the baking sheet; spread evenly with vodka sauce. Place 1 chicken cutlet on each of 4 bottom baguette pieces; divide the wilted spinach among the cutlets and sprinkle with mozzarella.
  7. Broil until the cheese is melted, about 2 minutes. Top with basil; sprinkle with pepper, if desired. Place the baguette tops on the cheese-topped bottoms to make sandwiches.