Made in the 4QT Vortex® Mini Air Fryer, this Vodka Chicken Parmesan Sandwich takes everything you love about chicken parm and stacks it high on toasted ciabatta. Air-fried cornflake-crusted chicken gets smothered in creamy vodka sauce, melty mozzarella, and fresh basil for a sandwich that's bold, comforting, and absolutely delicious.
2 boneless, skinless chicken breasts, pounded to ½-inch thickness
1 cup all-purpose flour
2 large eggs, beaten
2 cups cornflakes, crushed
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper to taste
Cooking spray or olive oil
4 ciabatta rolls, halved
1 cup vodka sauce (store-bought or homemade)
8 oz fresh mozzarella cheese, sliced
Fresh basil leaves
2 tbsp olive oil for drizzling
14 Ingredients
Delivery in as fast as one hour.*
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Instructions
1
Season chicken breasts with salt and pepper on both sides.
2
Set up breading station: flour in one dish, beaten eggs in second dish, and mix crushed cornflakes, Parmesan cheese, garlic powder, and Italian seasoning in third dish.
3
Dredge each chicken breast in flour, then dip in beaten eggs, and finally coat thoroughly with cornflake mixture, pressing gently to adhere.
4
Preheat air fryer to 380°F (193°C).
5
Spray air fryer basket with cooking spray. Place breaded chicken in basket and spray tops lightly with cooking spray.
6
Air fry for 12-15 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C) and coating is golden brown and crispy.
7
While chicken cooks, warm vodka sauce in a small saucepan over low heat.
8
Toast ciabatta roll halves in toaster or air fryer until golden.
9
Let chicken rest for 2-3 minutes, then slice into strips.
10
To assemble: spread vodka sauce on bottom half of each roll, layer with sliced chicken, top with mozzarella cheese and fresh basil leaves.
11
Drizzle with olive oil and top with other half of roll.
