Ingredients
Vodka Sauce Mayo
1 whole egg
1 ¼ cup neutral oil
1 tbsp lemon juice (sub: vinegar of choice)
½ tsp sea salt
1 onion, thinly sliced
6 cloves garlic, thinly sliced
5 tbsp tomato paste
2 tbsp chopped Calabrian chiles
½ cup vodka
1 tbsp white miso paste
Arugula Salad
8 oz arugula
½ red onion, thinly sliced
½ lemon, juiced
2 tbsp red wine vinegar
1 tbsp chopped Calabrian chiles
2 tbsp extra virgin olive oil
Chicken Cutlet
2 chicken breasts
1 cup panko bread crumbs
1 cup all purpose flour
2 eggs, beaten
salt and pepper to taste
any other seasonings you like
Olive oil for frying
Build the Sandwich
Bread of choice
Basil
fresh mozzarella, sliced
Directions
Vodka Sauce Mayo
Step 1
Start with the vodka sauce base. Sauté thinly sliced garlic and onions in olive oil over medium high heat. Just as they begin to brown, add tomato paste, miso paste, and Calabrian chiles. Cook down for 1-2 minutes then add vodka. Reduce to a syrup then pull off the heat and let cool to room temp.
1 onion, thinly sliced
6 cloves garlic, thinly sliced
5 tbsp tomato paste
2 tbsp chopped Calabrian chiles
½ cup vodka
1 tbsp white miso paste
Step 2
Mayo Method 1–Whisk/Blender/Food Processor: In a mixing bowl/blender/food processor add egg, lemon juice, and salt. Whisk/blend to incorporate. Begin dropping oil one drop at a time while continuously whisking/blending. Once the mixture starts to emulsify and thicken, you can begin adding the oil in a constant stream.
1 whole egg
1 cup neutral oil
1 tbsp lemon juice (sub: vinegar of choice)
½ tsp sea salt
Step 3
Mayo Method 2–Immersion Blender: In a container add egg, oil, salt, and lemon juice. Cup the immersion blender over the egg. Begin blending, keeping the blender in the same spot. Once an emulsion starts to form, you can start moving it around until everything is incorporated.
1 whole egg
1 tbsp lemon juice (sub: vinegar of choice)
1 cup neutral oil
½ tsp sea salt
Step 4
If using a whisk, finely chop vodka sauce base into a fine paste then mix into mayo; if using a blender then add the base to the mayo and blend until incorporated.
Arugula Salad
Step 1
Thinly slice red onion. Add to a mixing bowl with arugula, lemon juice, red wine vinegar, Calabrian chiles, and EVOO. Mix to combine.
8 oz arugula
½ red onion, thinly sliced
½ lemon, juiced
2 tbsp red wine vinegar
1 tbsp chopped Calabrian chiles
2 tbsp extra virgin olive oil
Chicken Cutlet
Step 1
Start by butterflying your chicken breast or pounding it out so that it's 1/2 inch thick. Season with salt, pepper, and any other seasonings you like.
2 chicken breasts
salt and pepper to taste
any other seasonings you like
Step 2
Get your breading station ready: one plate with panko + the same seasonings you added to chicken, another with beaten eggs, and the third with flour.
1 cup panko bread crumbs
salt and pepper to taste
any other seasonings you like
2 eggs, beaten
1 cup all purpose flour
Step 3
Bread your chicken–cover in flour, shaking off the excess; then, dip in beaten eggs, letting the excess drip off, then cover and press in panko to ensure a full coating.
Step 4
Add enough olive oil into a pan so that it comes halfway up the chicken cutlets as they cook. Heat to 350ºF and shallow fry chicken until golden brown on the outside but fully cooked and juicy on the inside. Drain on paper towels or a let sit on a cooling rack.
Olive oil for frying
